1/2 cup almond flour
1 tsp salt
1/2 cup shredded parmesan cheese
1 cup mozzarella cheese shredded
1/2 cup fresh basil chopped
2 tbsp olive oil
12 slices pepperoni
Sprinkle with salt and set aside for 10 minutes while you gather the other ingredients and slice tomatoes.
Pat the eggplant slices dry with a clean paper towel. Drizzle with olive oil and place on a parchment covered pan.
Remove the pan from the oven and layer on parmesan, tomato slice, basil, mozzarella and pepperoni if using on each slice of eggplant.
Serve hot! Reheat in the toaster oven or under broiler if you have leftovers. Store in fridge for 2-3 days.