Eggplant and pizza—they make sense together. But this cheesy-good recipe puts the tasty pairing to work in a new, veggie-forward way. Rather than top a traditional dough-crusted pizza with sliced eggplant, we’ve used eggplant as the base for a delicious, gluten-free twist on a traditional pie. And the result is all kinds of comforting. Don’t skip out on salting your eggplant slices (and letting them stand for about 15 minutes), this is an important step as it helps to both draw moisture from the eggplant and tame its bitter flavor. This vegetarian-friendly dish will be a sure hit with the eggplant lovers in your life (and may even convert some haters). We love it as a light entree paired with a salad or served as fun appetizer.