Eggplant pizza and roasted zucchini

Yesterday as we were running errands we kept finding that one store led to another led to another… because there was always one thing the first store didn’t have. So finally we ended up at Gateway Market (the closest thing we’ve got to Whole Foods in town), and as usual our eyes got big and we started throwing expensive things into the basket.

But I’m very glad we splurged a little because our dinner was fantastic. Mike took a whole grain pizza dough and some gourmet mozzarella and provolone, plus a fresh eggplant and turned it into this.

He rolled the eggplant slices in breadcrumbs and cornmeal (a great, crunchy addition) and fried it just as if we were having eggplant parmesan. They were SO good.

And I made my go-to side dish of late, roasted zucchini. Even on the grill I don’t think zucchini is as good as it is roasted in the oven with a little salt, pepper and olive oil plus a few sweet onion slices. Then, after I take the zucchini out of the oven I add a dab of butter for a little extra richness.

Of course, it’s even better if you make it in a cute Pyrex dish.