Eggplant small pizzas: super tasty!

INGREDIENTS
2 rolls of puff pastry
1 eggplant
160 ml (⅔ cup) of tomato sauce
45 g (½ cup) of parmesan cheese
2 tbsp chopped basil
1 ball of fresh mozzarella
Olive oil for brushing
Salt
Fresh basil for serving

METHOD
1. Preheat the oven to 190°C/375°F.
2. Slice eggplant into circles, brush them with olive oil, and season with a pinch of salt.
3. Grill eggplant slices on both sides until you can see the marks.
4. Roll out the sheet of puff pastry. Mix parmesan with chopped basil and sprinkle it on top of the pastry sheet.
5. Place eggplant slices on top and cover with another sheet of puff pastry, pinching the edges together. 
6. Cut out small individual squares and press each with a glass. Poke holes on top of each pizza with a fork.
7. Brush pizzas with olive oil and top with tomato sauce and mozzarella.
8. Bake for 30 minutes. serve topped with fresh basil leaves.
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