Tuesday, November 8, 2011

Tonight's Dinner-- Eggplant Pizza!

I had groceries delivered from Peapod this weekend, and while Peapod is pretty much the best invention ever, sometimes you get things that aren't quite what you wanted.  Like the teeny tiny little eggplant they brought me. So, my plan for eggplant wraps was scuttled.  But,the eggplant was the perfect size for pizza topping!  Behold...

Doesn't that look delicious?

It was quite simple to make.  I made the sauce from scratch over the weekend using a recipe from Smitten Kitchen.  Yum!  I sliced and tossed the eggplant with olive oil, and roasted them in a 450 degree oven for 20 minutes.  To assemble the pizza: spread the sauce on the crust, add some slices of fresh mozzarella, the roasted eggplant, and some dried basil.  Cook on the oven rack for 12 minutes at 400 degrees, and voila!  Dinner is served!

The crust is the Italian Herb flavor from Bova Bakery in Kalamazoo, Michigan.  You can order this flavor, and many others, online.


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