Preheat the oven to 220℃/430℉ using convection if you have.

Peel the eggplants to create a zebra stripe pattern, and slice into relatively thick slices, about 2 cm or 1 inch (as seen in the video). Slice grooves into each eggplant.

Line a tray with parchment paper and grease it with olive oil.

Arrange the eggplant slices in one layer on prepared pan.

Roast until partially browned (15-25 minutes).

Do not over bake the eggplant at this stage as it is going back into the oven.

Adjust the oven temp to broil.

Prepare tomato sauce by mixing together crushed tomatoes, tomato paste, garlic, olive oil, salt, pepper, and oregano. Be sure to taste the sauce and if sour, add a teaspoon of sugar.

Spread the tomato sauce on the roasted eggplant slices, top with crumbles of mozzarella or Feta cheese. Spread halved cherry tomatoes, basil, olives and/or sliced peppers on top of eggplant slices and around the pan.

Place an egg yolk on top if desired, sprinkle shredded cheese over top and place in oven.

Roast in the oven for 5-10 minutes - depending on how you like the yolk. If you prefer a runny yolk bake it in the upper part of the oven, if you prefer a hard yolk roast it in the middle of the oven. Enjoy hot and fresh with extra roasted veggies on the side.