By Kalman K.
Preheat oven to 375F.
Cut eggplant into 0.5 inch thick rounds.
Salt and let sit for 30 minutes.
Dab excess water off with paper towel.
Top with SCD legal tomato sauce, cheese, basil, other toppings of choice.
Drizze olive oil on foil lined baking sheet.
Bake for ~10 minutes.