Prepare a baking sheet covered with parchment paper and arrange the eggplant slices on the sheet. Make sure they don't overlap or touch each other.
Sprinkle the coarse sea salt on top. Set aside for 10 minutes. then bake for 15 minutes at 220C (425F).
Remove the baked eggplant slices from the oven, flip over the eggplant slices and switch the oven to broil/grill mode.
Brush some garlic olive oil on top of each eggplant slices - this is optional, I just love the extra flavor and moisture it adds to the slices.
Spread about a tablespoon of tomato sauce over each eggplant slices.
Then, add your favorite toppings : few baby spinach leaves, grated mozzarella cheese and half cherry tomatoes.
Add a sprinkle of dried oregano and return to the oven, broil mode, for 3-5 minutes or until the cheese is grilled and melted.
Make ahead: you can pre bake the eggplant slices the day before, store in the fridge in an airtight box. Rewarm for 5 minutes a 150C (300F), then spread the toppings, broil cheese and serve! Veganised me ! use vegan cheese in this recipe to make it vegan. My husband is vegan and loves vegan Parmesan or vegan cashew cheese that I make myself or even vegan 'mozzarella chee-ze' from the store.