Okay. Okay. I know we don’t mess with pizza, but eggplant makes a great vessel for holding tomato, cheese and other toppings. These make great side or main dish. 
Ingredients:
2 large eggplants, sliced lengthwise – about 1 inch thick slices.
1 jar of Due Cellucci Tomato Basil Sauce.
20 slices or so of fresh mozzarella cheese (cut as needed to fit onto eggplant slices.)
3-4 oz cherry tomatoes, sliced in half.
1-2 cups fresh baby spinach.
Salt for sprinkling on eggplant slices.
Preparation:
Preheat your oven to 425 F.
On a large, lightly greased baking tray, arrange the sliced eggplants.
Sprinkle each with salt and bake for 15-20 minutes.
Remove baked eggpant from the oven and turn on your broiler setting.
On a large, lightly greased baking tray, arrange the sliced eggplants.
Sprinkle each with salt and bake for 15-20 minutes.
Remove baked eggpant from the oven and turn on your broiler setting.
Spread Due Cellucci sauce over each slice, then slices of mozzarella, and then arrange spinach leaves and tomato halves over the cheese.
Put back in oven an broil for 3-5 minutes – making sure to keep an eye on not burning.
Put back in oven an broil for 3-5 minutes – making sure to keep an eye on not burning.
Remove and serve.
