Prepare the Eggplant: Preheat your oven to 180°C (356°F).

Slice the eggplant into rounds about 1 cm thick.

Arrange the eggplant slices on a baking sheet lined with parchment paper.

Drizzle the eggplant slices with olive oil and season with salt, pepper, garlic powder, and dried thyme.

First Bake: Bake the seasoned eggplant slices in the preheated oven for 20-25 minutes, until they are tender and slightly golden.

Add Toppings: While the eggplant is baking, slice the mozzarella and halve the cherry tomatoes.

After the initial baking time, remove the eggplant from the oven.

Spread a spoonful of tomato puree on each eggplant slice.

Top with slices of mozzarella and halved cherry tomatoes.

Final Bake: Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool slightly before serving.

Drizzle with a little more olive oil if desired and garnish with fresh basil or parsley.