Step 1

Cut 1 large eggplant crosswise into 3/4-inch thick slices (about 8 ). Season both sides of the eggplant with 1 teaspoon of the kosher salt. Let rest for 20 minutes. Meanwhile, a rack in the middle and a second rack in the top third of the oven. Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper if desired for easy cleanup.

Step 2

Blot off the excess moisture on the eggplant with paper towels. Pour 2 tablespoons olive oil onto the baking sheet. Add the eggplant slices in a single layer and turn to coat. Season both sides with 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic. Roast on the middle rack for 9 minutes. Flilp the eggplant and roast until soft but not mushy and light golden brown, 6 to 8 minutes more.

Step 3

Meanwhile, pour 1 (8-ounce) can tomato sauce into a small bowl. Finely mince or grate 1 garlic clove into the bowl. Add the remaining 1/2 teaspoon Italian seasoning, 1/4 teaspoon dried oregano, and remaining 1/4 teaspoon kosher salt, and stir to combine. Grate 4 ounces mozzarella cheese on the large holes of a box grater (about 1 cup).

Step 4

When the eggplant is ready, remove the baking sheet the oven. Switch the oven to broil on high. Divide the tomato sauce among the eggplant slices (1 to 2 tablespoons each) and spread into an even layer. Sprinkle with the cheese. (You may have extra sauce and cheese depending on the size of the eggplant.) Top with optional toppings as desired.

Step 5

Return the baking sheet to the oven and broil on the top rack until the cheese is browned and bubbly, 2 to 5 minutes. Garnish with fresh basil leaves, grated Parmesan cheese, or red pepper flakes if desired.