These little pizzas are a perfect snack on their own, or go great with a side of spaghetti.
1 large eggplant
1 can fire roasted tomatoes
1 c. Mozzarella cheese
Oregano, basil, Italian seasoning, or pizza seasoning
Slice the eggplant into quarter inch rounds.
Salt both sides and place on a wire rack (allow to sit for 20 min)
Preheat oven to 350 degrees
Rinse eggplant and pat dry
Brush eggplant with olive oil and bake at 350 for 20 min.
In a skillet add tomatoes and seasoning of choice and simmer on medium until most of the water has evaporated.
Top eggplant rounds with tomatoes and cheese and place under the broiler until golden an bubbly.