Step 1

You can watch the short video for visual instructions.Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.

Step 2

Slice the eggplant horizontally into 1⁄2-inch (1 cm) thick slices. Brush a little olive oil on each side of the slices and place them on the lined baking sheet.

Step 3

Sprinkle with a little salt, pepper, and the half amount of dried oregano. Bake in the oven for 15 minutes.

Step 4

Mix the tomato sauce with the minced garlic, salt, pepper, and the remaining oregano.

Step 5

After 15 minutes, remove the eggplant slices from the oven, and top them with the tomato sauce, vegan mozzarella, and any toppings you like (I used cherry tomatoes and olives).

Step 6

Bake for a further 10-12 minutes. Garnish with fresh basil and enjoy!