Preheat oven to 425°F.
On the stove, heat a griddle pan over high heat.
Cut the eggplant into 1/2-inch round slices.
Brush the slices generously with olive oil and cook them on the griddle for 3 minutes on each side, or until they are golden brown.
Place the cooked slices on a baking sheet lined with parchment paper.
Cut the mozzarella into chunks and the cherry tomatoes in half.
Finely chop the garlic and tear the fresh basil into pieces.
Assemble the pizzettes by placing a few tomatoes, some chunks of mozzarella, garlic, basil, salt, pepper, and oregano on each eggplant slice.
Drizzle with olive oil.
Bake the pizzettes for 10 to 12 minutes or until the mozzarella melts completely.