Quick Fixin: Eggplant Pizzas

This meal is so utterly painless you'll wonder afterwards if you really cooked dinner. But the flavor will ensure your taste buds and your appetite that yes, you have.

The active cooking time for this dish is hmm...5 minutes? Ok, maybe 10 - if you use freshly grated cheese. It's just the type of dish that I've been looking for though, since the weather has started to warm. It's light, but flavorful. Served with a side salad (with fresh from the garden arugula) and some bread for dipping and you have the makings of a lovely meal.

Eggplant Pizzas
adapted from Julia's Kitchen Wisdom

Ingredients:
1 (or two) eggplant
salt
pizza seasoning
your favorite jar of tomato sauce
your favorite pizza cheese, grated  (I used a combination of Rustico Red Pepper and Cacia de Roma)

Preheat your oven to 400 F.

Cut the eggplant into 1/2" thick rounds and sprinkle lightly with salt. Lay on towels so that the towels will absorb the moisture the eggplants "sweat" out. Let them rest and sweat their moisture for 20-30 minutes.

After the 20-30 minutes, pat the eggplants dry and place them on an oiled baking sheet. Brush the tops with olive oil and sprinkle on your herbs. Cover the baking sheet with foil and bake for 20 minutes, or until tender.

Remove the rounds from the oven, top with a spoonful or two of tomato sauce and sprinkle on some cheese. Broil the rounds until the cheese has browned. Plate and serve.