1. Slice eggplant into ¼ inch rounds. Lay on a paper towel then sprinkle with salt and let sit for about 20 minutes to release the moisture

2. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with foil and spray with cooking spray

3. Set up 3 shallow dishes for dredging. First dish stir together flour, salt and pepper. Second dish whisk eggs and third dish stir together panko breadcrumbs with garlic powder

4. Working one eggplant slice at a time, dredge eggplant in flour then dip in egg mixture and then coat with breadcrumbs. Place onto your baking sheet in an even layer, repeat with remaining slices and sprinkle with a light coating of parmesan cheese

5. Roast in the oven for 20 minutes turning halfway, remove and let cool 2 minutes

6. Keep oven on at 400. Place naan breads on a baking sheet then spoon your pizza sauce onto the naan bread, spreading it to the edges in a circular motion, season with Italian seasoning

7. Place eggplant slices (we did 3 per naan) then place your thinly sliced mozzarella onto the pizza. Sprinkle with freshly grated Parmesan cheese -as much as you like

8. Bake the naan for 10-15 minutes depending on how crispy you like your crust. The naan should be golden brown underneath and have crisp edges. To finish the pizza we like to broil for 1 minutes to get the mozzarella nice and golden.

9. Remove from the oven, garnish with a bit more freshly grated parmesan cheese, optional to sprinkle with chili flakes and drizzle honey over your pizza. To finish sprinkle with a
generous amount of fresh chopped basil

10. Serve right away