These little crustless pizzas are perfect for the main course meal or an appetizer. I like to make them for dinner along with a green salad and save a few for leftovers at lunch. 

 

The leftovers also make a fabulous sandwich by placing a slice or two between two pieces of toasted bread or gluten-free bread. Add a few sautéd mushrooms in olive oil on top, and you have yourself a decadent sandwich. Yum! 

 

Yield approximately 10 pizzas, both small and large pieces

 

2 medium-sized globe eggplants, sliced into ½ inch slices

¼ cup olive oil 

Salt

1 cup pesto sauce

1 cup mozzarella cheese, grated

½ cup grape tomatoes, finely diced

 

Preheat oven to 400℉

 

Bush both sides of the eggplant slices with oil. Sprinkle salt on the tops of each slice. 

 

Place the eggplant on a baking sheet lined with parchment paper or a silicone baking mat and bake for 18 - 20 minutes. They should be tender but still holding their shape. 

 

Preheat the oven to broil. 

 

Top the slices with a thick layer of pesto, a sprinkle of mozzarella cheese, and broil until the cheese is melted and lightly browned. Remove them from the oven and top with tomatoes. Serve immediately. 

 

Just Salt It, and enjoy!