EGGPLANT PIZZA

1- large eggplant or 4- Japanese eggplants

6- oz. Spaghetti sauce, pizza sauce or tomato paste

8- oz. grated raw, organic mozzarella, jack cheese, honeyed goat cheese, vegan cheese or grated tofu

1/2- cup basil or arugula cut into slivers

Spray olive oil

Himalayan sea salt

Optional:

Sundried tomatoes, black or kalamata olive slices, sautéed zucchini, mushrooms, spinach, broccoli, grilled peppers; anything you can imagine…

Slice eggplant ¼ to ½- inch round circles.

Place eggplant circles onto a greased and salted cookie sheet.

Spread spaghetti sauce, pizza sauce or tomato paste onto each slice.

Top with cheese, basil slices and add-ons.

Sprinkle with salt and bake at 350° for 20 to 25- minutes or until cheese is tanned and the eggplant is tender and tan on the bottom.

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