|Sesame seeds||4 Teaspoon|
|Dried oregano||4 Teaspoon|
|Dried basil||4 Teaspoon|
|Olive oil||150 Milliliter (About 5 Fluid Ounce)|
|Mozzarella cheese/Vegetarian cheddar||4 Ounce (100 G)|
Preheat the oven to 180Â°C/350Â°F/Gas mark 4.
Slice the aubergine into 1cm (1/2 in) rounds.
Combine the sesame seeds, dried herbs and salt on a plate.
Brush the aubergine slices with oil and then dredge in the sesame seed mixture until coated.
Place each slice on an oiled baking sheet and top with a slice of tomato and some grated cheese.
Bake in the oven for about 30 minutes, or until the aubergine is tender.
For a vegan version of this dish, substitute 200g (7oz) tofu for the cheese.
Slice the tofu and marinate it in a mixture of 3 tablespoons tamari, 3 tablespoons water and 1 tablespoon grated root ginger before adding to the pizzas.
Sliced olives and/or other toppings may be added before or after baking.