Eggplant Pizza Rounds

From the fattest portion of the eggplant slice ten ¼” thick slices. Lay the eggplant slices on a lightly greased cookie sheet and shake salt over them. Turn over and salt the other side. Let them sit for at least 2 hours.

Heat a skillet on medium-high and spray with vegetable oil. Coat the eggplant slices with breadcrumbs and place as many as you can in the skillet. Cook for 5-6 minutes and spray the tops of each slice heavily with oil before turning. Turn and cook 5-6 minutes more or until slices are cooked and nicely browned on each side. Remove them to a clean cookie tray. Repeat this process if you didn’t cook them all in the first batch.

Preheat oven to 375 F.

When all of the slices are cooked top each with 1.5 tablespoons of spaghetti sauce. Combine the chopped olives and onions in a bowl. Spoon 2 tablespoons of the toppings on each slice. Divide the shredded mozzarella evenly and top each slice.

Place in a 375 F oven for 6-8 minutes or until cheese is nicely melted.