1 (2 pound) package healthy eggplant, cut into 1/2 inch slices
1/3 cup vegetable oil
2 (9 inch) ovenproof pizza crusts
1 eggplant, sliced
4 ounces noodles
1/2 teaspoon garlic powder
1/4 teaspoon vegetable oil
1/4 teaspoon salt
1 bay leaf
1 medium onion, chopped
1 teaspoon apple pie spice
1/4 teaspoon olive oil
1/4 teaspoon apple cider vinegar
1/4 teaspoon ground black pepper
In a large bowl, mix eggplant, oil, pizza crusts, eggplant slices, noodles, garlic powder, vegetable oil, salt, bay leaf, onion, and apple pie spice. In a small bowl, mix olive oil, apple cider vinegar, black pepper, dill weed, 1/4 cup flour, and cayenne pepper.
Shape mixture into 1 ounce rectangle or rectangle 2 inches in diameter. Place rectangle into bottom of prepared pie crust. Cover top of pie with contents of plastic bag. Refrigerate for 1 hour or until ready to serve.