Eggplant Pizza (Eggplant Pizza Rounds)

Steps

1. Trim the ends of the eggplants without peeling them and cut them into even 5/8-inch (1.5 cm) rounds. Spread them on a wire rack or a kitchen towel, salt both sides with 1 teaspoon of the salt, and let them sweat for 20 to 30 minutes: beads of water will form on the surface.
2. Meanwhile, make the sauce. In a small saucepan, warm 1 tablespoon of the olive oil over low heat with the grated garlic for 1 minute without letting it color. Add the passata, the oregano, and a pinch of the remaining salt. Simmer gently for 10 to 12 minutes, stirring now and then, until the sauce is thick and a spoon dragged across the bottom leaves a trail that closes slowly.
3. Preheat the oven to 425°F (220°C) with a rack in the upper third, and line two sheet pans with parchment paper. Press each eggplant round firmly between two layers of paper towels to remove the water and excess salt.
4. Brush the rounds on both sides with the remaining 3 tablespoons of oil, season with pepper, and arrange them on the pans without touching. Roast for 20 to 25 minutes, flipping halfway, until golden underneath and a knife tip slides through with no resistance at all. Eggplant that is still firm in the center will stay spongy and bitter.
5. Shred or tear the mozzarella and blot it if it is wet. Finely grate the Parmesan.
6. Take the pans out and turn the broiler to high. Spread 1 spoonful of sauce on each round, leaving a 1/2-inch (1 cm) border, then top with mozzarella and a pinch of Parmesan.
7. Slide the pans under the broiler one at a time for 3 to 5 minutes, watching closely: the cheese should melt, bubble, and brown in spots. Don't walk away, since it goes from golden to burnt in under a minute.
8. Let rest for 2 minutes so the cheese sets slightly, then top each eggplant pizza round with a basil leaf and serve hot.