1 eggplant
1 tbsp salt
1 tbsp olive oil
1/4 cup sugar-free hoisin sauce
mushroom topping:
1 tbsp ghee
2 portobello mushrooms
12 white button mushrooms
1 tsp soy sauce
1 tsp swerve
1/4 tsp pepper
1/2 onion (chopped)
garnish:
3 stems scallions (sliced thin diagonally)
1 cup mozzarella (shredded)
1/4 cup fresh cracked chili sausage* (optional)
| For a sturdier eggplant crust, cut thinner slices and place them between two sheets of paper towels for a few hours.