Eggplant Parma-Pizzettes

I miss pizza... oh do I miss pizza. *wistful sigh* I found this recipe on allrecipes.com and made it with great anticipation thinking longingly of the homemade pizza I used to make, completely ignoring the mixed reviews it got.

Caveat: A pure substitute for pizza its definitely not. The eggplant will never be similar to the consistancy of a pizza crust, nor will it ever be anything resembling crispy no matter how thin you slice it (and I found out the hard way that the recipe calls for 1/2" slices for a reason... much thinner and they fall apart taking them off the cookie sheet.)

But if you think of it as more of an eggplant parmesean done in individual slices, its actually rather tasty. The original recipe suggested toppings such as canadian bacon, but the eggplant slices are small enough that I just went with a chunky pasta sauce and cheese.

1 eggplant, sliced in 1/2" slices
olive oil
salt
black pepper
1 tablespoon pasta sauce per eggplant slice
shredded part-skim mozzarella cheese

Heat oven to 350 degrees.

Spray cookie sheet with nonstick cooking spray. Put eggplant slices on cookie sheet, brush tops with olive oil & season to taste with salt & pepper. Bake for approximately 4 minutes. Flip over slices, brushing fresh side with olive oil & seasoning with salt & pepper. Bake for another 4 minutes.

Spread 1 tablespoon pasta sauce over each slice, sprinkle with parmasean cheese. Broil 2-3 minutes until cheese is golden brown & bubbly.