Slice eggplant into 1/4 inch rounds.
Lightly coat eggplant rounds with olive oil.
Line baking sheet with parchment paper. Roast at 400 degrees for 15 minutes.
Flip rounds and cook for another 10 minutes or until eggplant is fork tender.
Remove from oven.
Spread tomato sauce on each round.
Sprinkle with cheese.
Top with your favorite pizza toppings (sautéed mushrooms, scallions, sautéed garlic, fresh basil etc.)
Return pan to oven for an additional 5 minutes or until cheese is melted.
Optional: Garnish with sliced avocado before serving.
Recipe by Mia Michelle