Roasted Eggplant Pizza

1 medium eggplant

1/2 cup olive oil

1/4 cup white wine vinegar

2 cloves garlic, chopped

1 tsp dried oregano

pizza sauce

fresh basil

dough for pizza, or ready-made pizza crust

block of parmigiano reggiano

More topping suggestions:

chickpeas

mariniated artichokes

grilled chicken

thinly sliced red or yellow sweet onion

chicken apple sausage (we used Whole Farms, nitrate-free)

*Prepare your eggplant in advance and let marinate for at least a few hours*

Prepare eggplant by slicing into thin horizontal slices. Whisk together the olive oil, white wine vinegar, garlic and herbs. Marinate the eggplant in vinegar mixture at least a few hours.

Preheat your oven or convection oven to 375F.

After marinating, roast the eggplant slices at 375F for about 10 minutes. Meanwhile prepare your pizza dough or crust according to package directions.

Remove the eggplant from oven, but keep the oven temp since you will be returning the pizza to oven momentarily...

Layer the pizza sauce first, then snip the fresh basil to cover the pizza. Add your roasted eggplant slices, then whatever other toppings you desire. With a vegetable peeler, shave slices of parmigiano to over the pizza. Return to oven and bake until cheese melts, about 10-15 minutes.