Preheat your oven to 400°F and line two baking sheets with parchment paper.
Slice the eggplants into rings about 3/4 to 1 inch thick and arrange them on the baking sheets.
Sprinkle sea salt over the eggplant rings and let them sit for 10 minutes to draw out moisture.
While the eggplant sits, cook the ground beef in a pan with olive oil, Italian seasoning, salt, and pepper until browned. Then, add the marinara sauce and let it simmer for 10 minutes.
Bake the eggplant rings in the oven for 16-18 minutes until cooked through.
Top each eggplant ring with the beef mixture and mozzarella cheese. Add chopped basil if desired.
Broil the pizzas for 4-5 minutes until the cheese is melted and golden.
Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to one week.