Slice 1 Japanese Eggplant into about 1/4" inch thick slices and soak in salt water for about 45 min. (If you slice them thicker you may need to soak them longer).
Dry off eggplant with some paper towels and once all the water is removed brush them with olive oil.
Sprinkle each slice with garlic powered, top with tomato sauce, mozzarella and fresh basil
Bake for 25 min or until eggplant is cooked.
Let cool and enjoy!
Feel free to try out your favourite pizza toppings and let us know what worked for you in the comment section below!â
