Preheat the oven to 400F and place the oven grate in the bottom third of the oven.
Dip fingertips into the topping mixture and then press fingers into the dough like you are playing the piano, to create dents in the dough. Brush the rest of the topping mixture onto the top of the dough.
Then place a single layer of eggplant on top.
Bake the dough for 24-26 minutes. When the edges look golden brown and crisp, remove it from the oven and place it on a cooling rack for about 10 minutes.
Top the focaccia bread with microgreens before serving.