Eggplant Pizza

Pizza dough is such a blank canvas. Pretty much anything in your fridge can be dumped on top and taste great. We had two versions last night: plain cheese, which always ends up tasting way better than anything your order, and fresh tomato and eggplant. I had a small Japanese eggplant that I peeled, sliced, dipped in milk and cornmeal and lightly fried. A container of cherry tomatoes on the counter was sauteed with garlic until they burst as used as the sauce. Both were topped with mozzarella and parmesan cheese. I think I baked them at 425 for maybe 20 min? Usually I thrown them in there, pour myself a drink, and just keep checking until they look good.