Preheat the oven to 350 degrees.
Cut and place eggplant rounds onto a clean paper towel.
Lightly salt each side of the eggplant rounds.
Let them sit on the towel for 15-30 minutes to 'sweat' some of the water out.
Press down on the eggplant slices with the towel to squeeze out some of the water.
Spray each side of the rounds with an oil spray.
Place the rounds onto a parchment paper-lined baking sheet.
Bake for 20 minutes.
Remove the pan, and top the rounds however desired.
Place the pan back into the oven for about 10 minutes, until toppings have cooked through. Remove and enjoy!
Add Bio Pizza Shred cheese.