Source: Richard Amaro

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

Servings

2.0
2 tbsp  ground oregano 2.0
2 tbsp  olive oil 1.0
1 each  whole eggplant 24.0
24 oz  tomato sauce 1.0
1 cup  Cheese, cheddar, light, shredded 1.0
1 cup  shredded mozzarella cheese 0.5
0 1/2 cup  Cheese, parmesan, grated 2.0
2 tbsp  garlic powder 2.0
2 tbsp  ground basil leaves

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.