1 large eggplant, peeled and sliced 1/8-inch thick
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup prepared vegetarian pizza sauce or pesto sauce
1 1/2 cups shredded mozzarella cheese or soy or vegan cheese
1/2 cup red onion, thinly sliced
1/3 cup kalamata olives, halved
2 plum tomatoes, thinly sliced
1 green bell pepper, diced
Crushed red pepper flakes
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