I’m back home and inundated with fresh veggies from the farmers market again. I really do love getting my box of goodies every week. Check out this haul:

I always seem to have trouble finding something to do with the eggplant. It’s just not my favorite vegetable. But, then I found this recipe and thought it sounded good. It goes way beyond good. Not sure if it’s the bread, or what, but I can’t stop eating it! It’s like an eggplant pizza.

Eggplant pizza
slightly adapted from Annie’s Eats

1/2 Ciabatta loaf, sliced length-wise
2-3 tps olive oil
1 small eggplant, sliced
1/4 cup tomato sauce
1/4 cup mozzarella cheese, shredded

Heat oil in pan on stovetop and add eggplant slices. Cook on each side until golden, about 6 minutes. Remove and set aside.
Brush bread with oil and toast in hot pan. Remove and place on cookie sheet.
Top bread with tomato sauce, then eggplant and cheese. (I added a bit of extra Italian seasoning, too.)
Bake at 350 until cheese has melted, about 6 minutes.