Ingredients
1 Large eggplant, cut into slice 3/4 to 1 inch thick
1 tsp garlic salt
1/2 – 2/3 Cup tomato or pasta sauce
1/2 tsp salt
1/2 tsp oregano
1/4 tsp black pepper
1/4 tsp garlic powder
About 10 basil leaves, finely sliced
Olive oil (for brushing)
Toppings – whatever you want…pineapple, mushrooms, onions, rock and roll!
Directions
Optional step: about 30 minutes before cooking, place eggplant slices on a double layer of paper towels and salt liberally. Leave until ready to cook, then simply wipe off moisture and salt. This will remove excess moisture as well as some of the bitterness from the eggplant.
Preheat oven to 400.
Brush the slices with oil on both sides, lay on baking sheet, and sprinkle with salt, pepper, and garlic powder. Roast in oven for 7 minutes.
Spread a thin layer of sauce on each slice, sprinkle with oregano, top with basil and add any additional toppings.
Place the pan back in the oven for 5-7 minutes until sauce is hot and eggplant is beginning to golden.
