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Slice the eggplant into ¾–1 inch round slices.
Place the slices on a paper towel lined plate or tray and sprinkle with salt.
Set aside for 30 minutes to allow the eggplant to release some water.
Preheat the oven to 400°F.
Blot the eggplant with a paper towel to remove excess water.
Drizzle olive oil over the eggplants and sprinkle each with garlic powder and onion powder.
Place the eggplant on a baking sheet tray and cook in the oven for 20 minutes.
Remove the eggplant from the oven and spread 2 tablespoons of tomato sauce on top.
Place a slice of mozzarella on top of the sauce and sprinkle with parmesan cheese.
Turn on the oven broiler.
Place the eggplant pizzas under the broiler for 5 minutes until the cheese is melted and bubbly.
Top with oregano and basil and serve.