Slice eggplant about 1/4 inch thick, sprinkle with salt and place in a strainer over a bowl to drain all bitter liquid.
Rinse off and pat dry with paper towel.
Spray baking pan with olive oil, place slices on pan, brush with olive pile, sprinkle with salt. Drizzle tomato sauce or pasta sauce on top. Add thinly sliced mushrooms, thin sliced meat of choice, one slice of tomato, cheese and bake at 375 for 15 to 20 minutes until cheese begins to bubble.
Sprinkle with parmesan cheese and top with a spoonful of garlic pesto.
Pesto is optional but I like it. Although I would recommend not using basil pesto as the flavor is very strong and if you use too much that is all that you will taste.
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