Eggplant Pizza

Ingredients

• 2 eggplants
• Salt
• Olive oil
• 2 teaspoons italian seasoning
• 1/3 cup parmesan
• 1/3 cup mozzarella

Pizza sauce

• Olive oil
• 3 tablespoons minced garlic
• 14.5 oz. can petite diced tomatoes
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon dried oregano

Directions

1. Cut off both ends of the eggplant and then cut 12 different 3/4 inch thick slices (try to make them the same thickness)
2. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid
3. After the eggplant sits for 15 minutes, turn on the oven to 375 degrees
4. After 30 minutes of sitting with the salt on it wipe the eggplant dry with paper towels (this also removes most of the salt)
5. Oil a baking sheet, place eggplant slices on baking sheet, brush the tops of the eggplant with olive oil, and sprinkle with dried italian seasoning
6. Roast the eggplant about 25 minutes (not so long that the slices become mushy and lose their shape)
7. Heat some olive oil on a pan and add garlic
8. Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks
9. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil
10. Spread a few tablespoons of sauce on the top of each eggplant slice and top with a generous amount of cheese
11. Put pizzas under the broiler until the cheese is melted and slightly browned and serve hot