Wash and slice the eggplant into rounds.

In a small bowl, combine the tomato puree with salt, olive oil, and oregano.

Arrange the eggplant slices on a baking sheet lined with parchment paper. Spoon a generous amount of tomato sauce onto each slice.

Bake at 400°F (200°C) for 20 minutes.

Place slices of mozzarella on top of the eggplant. Bake again for about 5 minutes.

Optional: Add a few capers to each eggplant slice if you like.