Eggplant Pizza

Every once in a while my half-baked ideas become fully cooked, and turn out to be quite delish. I do very much miss pizza, or pizza related foods sometimes; this being said - nothing compares to the real deal.  Nothing.  You can come to a pretty delicious alternative though.
I've made eggplant pizzas before, however they were always soggy.  I've even tried it with a crunchy corn flake cereal.  The trick I have discovered (although I'm sure other people have discovered it before me) is to fry up the battered eggplant before putting the toppings on/baking it.  Genius!  Maybe not the healthiest thing ever, but certainly a less painful alternative to calling for delivery.

Small eggplants cut lengthwise work as well.

You will need:


1/4 cup brown rice flour
1/4 cup corn flour
1 tbsp corn starch
Pinch of dried oregano
Pinch of salt
Pinch of pepper
1 -2 eggs
1 large eggplant cut into rounds
Grated vegan cheddar/goats cheddar/real cheese 
5 cherry tomatoes cut into rounds
1/4 cup diced onion
5 large basil leaves cut lengthwise in half
Vegetable oil


Preheat the oven to 350º.  In a large skillet or pan, heat a few good glugs of vegetable oil on medium heat.  Whisk the egg in a medium sized bowl.  In a large bowl, mix the flours, starch, oregano, salt and pepper.  Dip the eggplant into the egg making sure to cover well.  Put the egg covered eggplant into the flour mixture.  Place flour covered eggplant pieces into the pan, frying on each side for about 2 minutes, or until each side is golden in colour.  Place fried eggplant onto a baking sheet.  Cover the pieces with the tomato, onion, cheese and basil.  Bake for about 10 minutes, or until the cheese is melted.