Crustless Mini Eggplant Pizza’s
Number of Servings: 4-6
1 tsp salt
4 teaspoons olive oil
1/8 teaspoon ground black pepper
1/2 cup pizza sauce
3/4 cup shredded mozzarella cheese
Preheat the oven or toaster oven to 425 degrees F.
Prepare eggplant-peeled and sliced along width of eggplant for circular slices (3 inch diameter), each slice about 1/4 inch thick.
Sprinkle salt on both sides of each eggplant, place them into a colander and set aside for 2 hours, allowing the eggplants water to come out and reduce the bitterness of the vegetable (set colander onto a large bowl to collect water from eggplant).
Pat dry each eggplant slice with paper towels to remove moisture.
Brush both sides of the eggplant with the oil and season with pepper.
Grill Eggplant. OR arrange slices onto a baking sheet and bake until browned and almost tender, about 3 minutes each side, turning once.
Place individual eggplant slices onto a baking sheet from oven and spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.