Eggplant "Pizza"

It isn't easy sometimes making the necessary sacrifices to eat clean....I mean, who doesn't want to eat a piping hot bowl of pasta with marinara?????  Considering it is one of Avery's favorite foods, it is on the menu pretty frequently at our house.

So the other night I was scanning pinterest to find something I could switch out for my dinner while the kids were slurping spaghetti.....and here it is ---------------->>>  Eggplant Pizza.  It was so tasty (I am going to make it for the kids next time).  It reheated like a dream too!

Eggplant "Pizza"

1 eggplant about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
Parmesan
finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)
Pasta or Pizza Sauce of choice (homemade or jarred)

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on and cover with a few tablespoons of sauce, then sprinkle with cheese. Bake for about 35 - 40 minutes.

Let cool for about 5 minutes before serving so they don't fall apart with the spatula.  Serve hot, with red pepper flakes to sprinkle on pizza if desired.