Sometimes I see a recipe and get really excited, then read it further and become less excited. Such is the case with an Eggplant Tomato pie recipe I found a few weeks ago. I was all set to make it, but reading it again, it sounded heavier than I wanted, so I kept the concept and went out in my own for execution.

I started with an Olive oil crust I found in the NYTs. I made the crust as instructed a day ahead. It refrigerated well so I was able to use it the next day. Half is in the freezer still, so I anticipate another version of pizza soon.

For the topping, I roasted eggplant slices with a little olive oil, salt and pepper. Once they were done, I pre-baked the crust (10 minutes at 400 degrees) while I let the eggplant cool and I sliced down the tomatoes. From there is was layering … eggplant, a little reggiano cheese, tomatoes, mozzarella, basil, salt and pepper. Into the oven (400) for ten minutes then let it cool just a little.

That was it. Eggplant Tomato pizza. It was good. It’s not a weeknight while working dinner – a few too many steps for that – but a weekend lunch or day off dinner would work just fine.

And because I never get a picture of all four furry babies, here it is.