1. Peel eggplant and cut it into rounds the short way (width-wise) slices should be about ¼ “ thick. 2. Place slices on paper towels. Salt the eggplant and set aside. This allows the eggplant to “sweat.”. 3. Mix the two cheeses together. Set aside. 4. Meanwhile mix pizza sauce with basil, oregano, garlic, salt and pepper. 5. Heat oven to 350°F. 6. After 10 minutes, use a paper towel to dab at eggplant. The slices should not be wet. 7. Arrange eggplant rounds on a cookie sheet sprayed with cooking spray. Ladle a spoonful of pizza sauce on each slice. Spread out almost to the edges (like you would a pizza). 8. Top with a few pieces of mushroom and tomatoes; top with cheese mixture. 9. Bake at 350F about 12-15 minutes until cheese is melted. Keep an eye on this as ovens vary. 10. Cut basil into chiffonade (long, thin strips) and top each “pizza”. 11. If desired, build your “pizza” creation using whatever veggies you prefer. This recipe was designed for a contest, hence the ingredients of canned tomatoes and mushrooms. ---------------------------------------------------------------------------
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