8 Servings 15 min Cook
1 Cup, cubes Eggplant
1 Medium whole (2-3/5" dia) Tomatoes
1 Tbsp Garlic Powder
1 Tsp Salt
1 Oz Mozzarella Cheese
1 Oz Pepperoni
Preheat oven to 425 degrees F.
Cut eggplant into slices.
Cut up tomatoes and strain juices.
Blend tomato with garlic and salt.
Place about a spoonful of tomato blend on eggplant.
Top off with cheese and pepperoni.
Bake until cheese is melted and browned and eggplant is tender, about 15 minutes.
Enjoy!