How to make it

  • Peel, slice and salt the eggplant and place in a colander to drain for fifteen or twenty minutes, then rinse and dry with a paper towel
  • Brush the slices with olive oil and place on heated grill, oil side down
  • Grill until there are nice grill marks on the slices, then turn the slices over and spoon on the pizza sauce, add some slices of pepperoni and cover with a slice of mozzerella.
  • Grill until cheese melts and sauce bubbles around the edges.
  • Remove from grill carefully with a spatula.
  • If desired, sprinkle with a little Parmesan cheese.

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