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No Guilt Eggplant Pizza

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Course: Appetizer
Ingredients Method

Ingredients
  

  • 4 baby eggplants sliced 1/2 thick lengthwise
  • 1 lb Roma tomatoes
  • 2 cloves of garlic crushed
  • 4 tablespoons olive oil
  • 2 handfuls of grated mozarella
  • Salt for sprinking on eggplant and to taste for tomato sauce
  • Pepper to taste
  • 4 sprigs of fresh oregano

Method
 

  1. Brush eggplants with olive oil on both sides and sprinkle one side with salt
  2. Bake at 400 for 20 minutes
  3. Grate tomatoes using the large wholes of a box grater. Set aside
  4. Saute crushed garlic in olive oil for 1 minutes and then add grated tomatoes
  5. Cook until thickened add salt and pepper to taste
  6. Add a tablespoon of the sauce to the top of each slice of eggplant
  7. Sprinkle with cheese and fresh oregano
  8. Return to oven and bake until cheese melts and begins to bubble
  9. Cool for a few minutes and then eat right away