Preheat oven to 400 degrees.
First things first, prep the egg plant! Cut eggplant into vertical slices 1/2 inch thick. Salt each side then place slices on 2-3 sheets paper towel or regular towel and another layer on top of that. Let the eggplants sit for at least 20 minutes, the longer the better. The key is to draw out the moisture so they are easier to cook and more likely to become crispy.
Next cook the meat! In a skillet on the stove top, cook your 5oz of ground beef, breaking into crumbles as you go. Season with salt and pepper then set aside to cool.
Tomato sauce is next! Cut tomato into chunks, place in food processor, seeds included. Add seasonings then blend until mixture completely combined and is a sauce consistency. If using canned, simply mix your can of 5oz tomato sauce (no sodium or sugar added) with spices in a bowl.
Back to the eggplant! Take off of paper towel, wipe excess salt off and place on baking sheet. Bake in oven at 400 degrees for 15 minutes.
Remove baking sheet and assemble your pizzas! Add sauce, ground beef and crushed red pepper if desired. Place back into oven for an additional 8-10 minutes. When ready, your crust should be crispy around the edges and the toppings hot! Grab a plate and a fork and enjoy (guilt free)!
