Baked Egg Plant Pizza

Well, I'm calling it a pizza because I put mozzarella cheese and a tomato with basil on it. In my world, that equals pizza.

I started out with an egg plant! Brilliant, right? I found, after baking, that the thicker cut slices turned out the best. They hold their form better and are easy to cut into without turning into a gloppy mess.

Drizzle with olive oil, sprinkle on some sea salt and cracked pepper. I also added crushed garlic and sprinkled some dried basil and oregano over them too.

Then I added my mozzarella cheese, sprinkled some more Italian seasoning on it, and topped each slice with a cherry tomato. I bet a Roma would have been all that is awesome, but I had to work with what I had handy today.

Pre-heat your oven to 350°, let your egg plant pizza cook for about 20 minutes. I broiled mine the last two minutes to make the cheese all goldeney and yummy and bombdiggity.

I added some sriracha for a little kick too.

This was easy and well worth the effort, what there was of it.