Preheat oven to 180 degrees and line a baking tray with grease proof paper

Place the eggplant rounds onto a large platter or clean tea towel

Lightly salt each side of the eggplant rounds. Leave to sit for 20 minutes. Press down on the eggplant slices with the tea towel or kitchen paper to squeeze out some of the water. Brush the slices with olive oil and place onto the baking sheet.

Place in the oven and bake for 20 mins

Remove from the oven and top pizzas with tomato, basil and mozzarella. Return to the oven and bake for about 10 minutes, until cooked through. Garnish with extra basil to serve