⅓ cup olive oil
Salt and freshly ground black pepper
1¼ cups marinara sauce (store-bought or homemade)
1½ cups shredded mozzarella cheese
2 cups cherry tomatoes, halved
½ cup torn basil leaves
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut the ends off the eggplant(s) and then cut into ¾-inch-thick slices. Arrange the slices on the prepared baking sheets and brush both sides of each slice with olive oil. Season with salt and pepper. Roast the eggplant slices until nearly tender, 10 to 12 minutes. Remove the trays from the oven and spread 2 tablespoons marinara sauce on top of each piece. Top generously with mozzarella and arrange 3 to 5 cherry tomato pieces on top of each. Return the pizzas to the oven and roast until the cheese is melted and the tomatoes are blistered, 5 to 7 minutes more. Serve the pizzas hot, garnished with basil.