I love a good (vegan!) pizza as much as the next person, but when I want all those rich, authentic flavors and not the carbs, calories or gluten that come with the crust, I turn to eggplant.
Preheat oven to 375ºF. Line a baking tray with parchment paper. Drizzle olive oil on the parchment and spread with a spoon. Arrange the eggplant slices in a single layer on the tray. Drizzle with a little more olive oil. Sprinkle with salt, oregano, and basil. Roast for about 10 to 15 minutes until eggplant has softened considerably, but is not fully cooked.
Remove tray from oven. Spoon sauce onto eggplant slices and sprinkle with Daiya. Return tray to oven for another 10 minutes or until cheese has melted and eggplant is fully cooked. Remove from oven, sprinkle with fresh basil and serve several slices per person.