Instead of cutting the pieces of eggplant into rounds I decided to cut it lengthways instead, this is because I wanted to be able to cut the eggplant into pieces that are close to the same weight for (close to) equal portion sizes.
I made enough for 2 pizzas
Ingredients:
3 Tbs Tomato sauce (I made my own but any low carb jar pasta sauce would be fine)
2x 70g slices of eggplant
50g mozzarella cheese
Pizza toppings of your choice
Salt
Pre-heat the oven to a low heat 150C
Take the slices of eggplant and sprinkle both sides with salt. Leave for 10-15 minutes. This will draw out moisture from the eggplants. Once this is done wipe the pieces with some paper towel to remove the salt and water.
Put the eggplant pieces on a tray and into the oven for around 15 minutes. Check on it as it cooks because you dont want the eggplant to get mushy and overcooked.
Once the eggplant is out of the oven spoon some tomato sauce onto the eggplant and top with mozzarella. Now add any other toppings of your choice. I have added mushrooms, olives and baby bocconcini cherries.
Next just pop under the grill until the cheese is melted and the toppings are cooked.
Obviously there are all sorts of toppings that you could add according to your own preference and what you have available in the fridge but these make a fairly quick and easy snack/meal.
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