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This is not quite a traditional eggplant parm. There's no crumb or batter step. There is a peeling step.

For a 9×13 baking dish:

• 4-8 medium sized eggplants
• oil
• Dan's pizza spice mix
• tomato sauce
• mozzarella, shredded low-moisture

1. Peel the eggplants. A vegetable peeler might work; you might need a nice sharp paring knife.
2. Slice the eggplant into disks, thick enough to hold together but not much more. A quarter-inch is on the thick side.
3. Salt and drain the eggplant slices – an hour is about right.
4. Heat oil in a pan until quite hot. Fry eggplant slices one layer thick until crispy at the edges and cooked all the way through. Put the batch into your 9×13 pan, and continue. Turn on the oven to 350F.
5. Each time you fill a layer of the pan, dust with pizza seasoning, cover with cheese, and draw some lines of sauce.
6. When you run out of eggplant, put the pan in the oven for 25-30 minutes. If the cheese is not quite done right, turn on the broiler for 2-3 minutes.