Eggplant Pizza Topping. Heat up a couple of tablespoons of olive oil in a saute pan. On a rimmed baking sheet toss the eggplant generously with oil salt and pepper.
Salt the slices and leave them to sweat for 20 minutes then wipe them off. Heat olive oil in over medium heat in a large frying pan. Mix the flour salt pepper and oregano in a 1 gallon resealable plastic bag.
Generously salt the slices and leave them to sweat for 20 minutes then wipe them off with a paper towel.
Preheat an oven to 350 degrees f 175 degrees c. Eggplant a very underrated pizza topping but how do you use it. Slather each slice with olive oil. Wash and cut the eggplant into 12 inch slices.