Wash the eggplant and cut into 1/2 inch slices.
Place on paper towels, sprinkle with salt and red chilli powder and let them sit for about 15 minutes to remove extra moisture.
Now squeeze them carefully to remove the juice, and pat them dry with paper towels.
Meanwhile preheat a non stick pan.
Now dip each brinjal slice in the rice flour and coat nicely.
Place the eggplant slices in the pan and drizzle a few drops of olive oil, freshly ground black pepper and oregano.
Roast the eggplant for about 5 minutes.
Remove the slices from the pan, add tomato sauce or pizza pasta sauce, chopped onion, tomatoes, capsicum and corn.
Spread grated Mozzarella cheese, chilli flakes and oregano on top.
Place the brinjal discs on the preheated pan and cover with a lid.
Cook for 3-5 minutes until cheese has melted and you get the aroma.
Serve hot immediately.
My tips
1. Alternatively you can bake in otg or microwave for 3-5 minutes until cheese melts.
2. These toppings are just an idea you can top with whatever you like.
