Brush both sides of eggplant rounds with 2 tablespoons olive oil. Place eggplant in a single layer on baking sheet. Place baking sheet in oven and broil eggplant slices until tender, about 2-3 minutes per side. Remove baking sheet from oven. Season eggplant with salt; set aside. Heat oven to 400 degrees. Spray a 10-inch deep dish pie plate with non-stick cooking spray. Brown sausage and onion in 1 tablespoon olive oil in a 10-inch non-stick skillet over medium-high heat until sausage is lightly browned and no longer pink. Stir in pizza sauce. To assemble pizza: layer eggplant slices onto bottom and up sides of prepared 10-inch deep dish pie plate. Spoon sausage mixture into pie plate and spread in an even layer. Sprinkle 1/2 cup cheese over sausage. Top with rice, spreading in an even layer and patting layer to compact slightly. Sprinkle 1/2 cup cheese over rice layer. Arrange tomato slices in an overlapping layer over rice. Sprinkle tomatoes with remaining 1 Tablespoon olive oil, Italian seasoning, and remaining 1/2 cup grated cheese. Bake in a 400 degree oven 15-20 minutes, or until heated through and cheese is melted. Let rest 10 minutes, then cut into wedges to serve, passing additional pizza sauce separately.