Twist on a Classic: Eggplant and Mushroom Pizza

 

Two things first.

One: I've never tried cooking with eggplant before today, but I think this is the beginning of a beautiful friendship.
Two: Don't neglect the goat cheese; it makes the world of difference

The veggie seems to be fairly docile and flexible as an ingredient; one can chop, slice, cube with ease because of the firmness and body of the plant, so eggplant's stalwart character naturally lends itself as a staple in the kitchen because its array of uses suggests status as both company member or leading lady- as is the case with today's cooking whim.

Ingredients

• one eggplant
• tomato sauce (take this as you wish: kicked-up marinara, pesto...)
• one package of white mushrooms
• feta cheese
• goat cheese
• olive oil
• garlic 
• oregano and basil
• salt and pepper

Recipe

1. Preheat oven to 350 degrees.
2. Wash all vegatables.
3. Slice eggplant into roughly 1/8th of an inch slices.
4. Slice mushrooms and crush the garlic.
5. Drizzle eggplant and mushrooms with olive oil, and season the veggies with the herbs and garlic.
6. Lay eggplant flat on casserole dish.
7. Add about a tablespoon of tomato sauce on top of the eggplant.
8. Sprinkle with as much goat cheese and feta as one's heart desires.
9. Place mushrooms on top of the eggplant slices.  
10. Bake for around 30 minutes/until golden brown.

Don't you dare use silverware with this recipe, and as always share with someone you love.