Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet. Drizzle an equal amount of the olive oil over the surface of each piece.

Thinly slice the eggplant into 1/8-inch thick rounds. Cut each round in half.

Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.

Divide the pizza sauce equally on each naan piece and spread it into an even layer, leaving a 1/2-inch border around the sauce.

Spread eggplant slices evenly over each piece of naan, then add a sprinkling of shredded cheese, drops of ricotta cheese, and half of the basil ribbons. Reserve remaining basil for garnish.

Bake the pizzas on middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 14-15 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Allow pizzas to cool on the baking sheet for 2-3 minutes. Top with reserved basil ribbons and a sprinkle of Parmesan cheese, if desired. Slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.