Eggplant Pizzas

Ingredients

• 1 tablespoon coarse salt 
• 1 large eggplant cut into 1/4 inch slices
• 2 cloves garlic 
• 1 teaspoon penzey's southwest seasoning italian
• 1 tablespoon oil 
• 1 small onion diced
• 1 ounce pepperoni 
• 1 cup pizza sauce 
• 0.3 teaspoon pepper flakes red
• 4 servings salt and pepper to taste
• 1 cup mozzarella cheese shredded
• 2 cups tomatoes diced

Equipment

• frying pan
• paper towels
• oven

Directions

1. Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
2. Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.
3. Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5 minutes.
4. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
5. Add the tomatoes and oregano and cook for 10 minutes.Puree the sauce, return it to the pan, season with salt and pepper and simmer until it reduces to a thick sauce, about 5 minutes.