Eggplant Italiano

Directions:

Wash eggplant and pat dry. Trim off ends and peel if desired.

Slice crosswise into three-quarter inch thick slices. Salt both sides of the eggplant slices and arrange in a single layer on paper towels to eliminate bitterness and prevent from absorbing too much oil. Let slices sit for about 30 minutes. Rinse and pat dry.

Brush surfaces with olive oil and sprinkle on dried Italian Seasoning and Parmesan cheese. Grill over medium meat until cooked through and eggplant is tender, flipping once. Spread out pizza sauce evenly on each slice and top with the mozzarella cheese. Allow to cook until cheese is melted. Enjoy!