Slice off stem of the eggplant, then slice the eggplant into 1/2 inch round slices.

Place sliced eggplant on a layer of paper towels and sprinkle generously with Kosher salt. Cover with another layer of paper towels and allow to sit for 20 minutes (this removes the extra moisture from the eggplant slices and is also known to remove any bitterness from the eggplant). After 20 minutes have passed, wipe off the eggplant slices with a clean and dry paper towel.

In the meantime, pre-heat oven to 375°F.

Prepare a cookie sheet by spraying with non stick cooking spray.

In a small bowl, whisk together extra virgin olive oil and italian seasoning.

Place eggplant slices on the cookie sheet and brush each slice with seasoned olive oil.

Bake for 15-20 minutes, or until eggplant is soft and tender.

Remove from oven and spoon pizza sauce over each eggplant slice.

Top each slice with mozzarella cheese and bacon pieces.

Switch oven temperature to broil. Place cookie sheet directly under broiler for 3 minutes, or until cheese begins to brown, slightly.

Top each slice with diced California Avocado pieces. Serve immediately.