Source: Richard Amaro

This crustless eggplant pizza is made on the stovetop in a covered, non-stick pan.

Servings

1 whole eggplant , sliced lengthwise into medium thin slices. (Don't discard the slices with the skin on one side; these are the best.)
24 oz tomato sauce , 2 to 3 tbsp. per slice
1 cup Cheese, cheddar, light, shredded , or as needed
1 cup shredded mozzarella cheese , or as needed
0.5 cup Cheese, parmesan, grated , or as needed, to taste
2 tbsp garlic powder , or as needed, to taste
2 tbsp ground basil leaves , or as needed, to taste
2 tbsp ground oregano , or as needed, to taste
2 tbsp olive oil , or as needed

1 Brush olive oil on both sides of each slice of eggplant and place in a non-stick pan at very low heat, with cover on but slightly vented to avoid condensation.
2 Turn slices when browned on one side. Sprinkle slices with garlic powder, oregano, and basil. Continue cooking until slices are soft and glisten.
3 Brush tops of slices with tomato sauce. Sprinkle cheddar and mozzarella cheese over tops.
4 Continue covered cooking at very low heat with slight venting of moisture until slices are browned on second side.

Serve with grated Parmesan cheese to heighten flavor, or add a favorite cooked vegetable.