Remove the top and bottom of the eggplant and chop it into 1/3 inch thick slices.
Set eggplant slices in a baking tray with parchment paper and sprinkle salt and ground pepper over them.
Bake eggplant for 20 minutes or until they get dark brown and start to soften.
Add tomato sauce, garlic cloves, oregano, olive oil, and 1/2 teaspoon salt to a blender. Blend for 1 minute.
Once the eggplant is softened, remove it from the oven and top them with 1 tablespoon of the keto pizza sauce and mozzarella cheese. Bake them for 5 more minutes or until cheese is melted.
Remove eggplant Margherita from the oven and garnish with fresh basil leaves.