Steps

1. Pierce 1 medium eggplant (approx. 120g) in several spots, coat the surface with vegetable oil to taste, and wrap in plastic wrap. (This is the key!) Wrapping in plastic wrap after oiling and before microwaving prevents discoloration and keeps the skin's vibrant color.
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2. Microwave the eggplant on high for 1 minute 30 seconds.
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3. Place the microwaved eggplant in cold water, let it cool down, then unwrap and drain.
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4. Lightly oil a frying pan and arrange about 15 gyoza wrappers in a circle, overlapping the edges, to form a diameter of about 24cm. Overlap them to avoid gaps.
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5. Spread ketchup to taste evenly over the arranged gyoza wrappers.
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6. Remove the core from the prepared eggplant and slice it into 5mm thick rounds.
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7. Cut 1 sausage in half lengthwise, then diagonally into thin strips.
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8. Arrange the sliced eggplant and sausage on top of the gyoza wrappers.
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9. Sprinkle with salt to taste and pepper to taste.
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10. Drizzle with mayonnaise to taste.
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11. Scatter 30g of mixed cheese over the top.
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12. Cover with a lid and cook over medium heat for about 3 to 4 minutes until the bottom is browned.
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13. Once the bottom of the gyoza wrappers is browned and the pizza can move, turn off the heat and transfer it to aluminum foil.
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14. Broil in a fish grill or toaster oven until the surface is browned. (This is the key!) If the edges of the gyoza wrappers start to burn, fold the outer aluminum foil inwards to cover them while baking.
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15. Sprinkle the entire baked pizza with dried parsley to taste and cut into desired portions.
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