Eggplant pizzas with tomato and mozzarella

Cut the eggplant into slices of 1 cm thickness.

Heat a splash of olive oil in a pan and briefly fry the eggplant slices in it. Then let them drain on paper towels.

In the same pan, sauté the pancetta cubes. Season them with salt and pepper.

Place the crispy eggplant slices on a plate. Spoon the cubetti over them and arrange some pieces of mozzarella and arugula leaves on top.