Tried this tonight and it was a hit.

1 pound eggplant, peeled and cut into 1/3" slices
2T Olive Oil
Oregano (to taste)
Pepper (to taste)
Salt (to taste)
1/4c pizza or pasta sauce (I used Ragu traditional it was only 4 carbs per 1/4 c.)
4 slices Genoa salami quartered, or 8 slice pepperoni
1 thick slice mozzarella, diced
2 pieces oil packed sun dried tomato, in bits (I used a fresh tomato sliced)
2T grated parmesan cheese

Preheat the oven to 425 degrees. Brush the eggplant slices lightly with olive oil on both sides and place them on a baking sheet in the oven. Bake 10 minutes, turn and bake 15 more minutes. The slices should be golden brown on both sides - if they are not , turn the lighter side down and bake a few more minutes.

Fit the eggplant slices into a 10-inch pie plate with shallow sides. Cut extra pieces to fill in the blanks. Sprinkle the eggplant with oregano, pepper, and a little salt, then spread the sauce thinly over the top. Scatter the salami, cheese, and tomato bits evenly over the top and finish with a drift of the parmesan cheese.
Broil the pie until the cheese is bubbly and beginning to brown.

Note: this makes 4 servings. Protein 2.8g Fat: 10g, Carbs: 6.1g This is from Fran McCullough cookbook and she subtracts fiber from the carb total. But I added all the ingrediants seperately and came up with 8.5 carbs but I also added 2 oz of mushroom pieces. So her figure should be pretty close.