Eggplant Pizza

The life of an architect is not nearly as glamorous as people may believe. 

We are not Ted Mosby or Mr. Brady. 

We don't make gobs of money. 

We wear a lot of neutrals, especially charcoal gray and black.

It's a long road for the architect. 

5-8 years or schooling

3+ years of interning

7 exams

Did you know all of that? Most people don't. 

I took my first exam in March 2013. And I failed it. 

So I took some time off and took the same exam again in December. Failed again.

Once you fail, you have to wait 6 months to take it again.

That means no site planning for me until June. 

But, I can take other exams. So I took Programming, Planning and. Practice today. I've got to wait about a week to see if I pass (fingers crossed) or fail (the four letter f word) and then it's on to the next one.

All of this being said, I've finally got a few minutes to think about good food again. The last two weeks have been simple crockpot foods and hoarded freezer meals. Not that those are bad foods, they just get boring.

To be honest, I made this recipe a while ago, but I was reminded of it again when a coworker brought it to work this week. (Hahaha, "reminded of it" turned into "erotic indeed", silly autocorrect)

Cook up some eggplant and top it with whatever pizza toppings you like. Simple as that. Keep to a normal sized eggplant. If you get one too big they have lots of seeds and the texture is weird. I also found that I don't really like the skin, so next time I'll peel them off before I cook them.

Eggplant Pizza

Originally from Closet Cooking

• 1 eggplant, cut into 1/4 inch slices
• 1 tablespoon coarse salt
• 1 tablespoon oil
• 1 teaspoon Italian seasoning or oregano
• salt and pepper to taste
• 1 cup pizza sauce
• 1 cup mozzarella, shredded
• 1 ounce pepperoni

1. Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
2. Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.
3. Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)
4. Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

Cloudy Eggs

Looks at these beauties. 

They're eggs. Are you surprised? They sort of look like bread or potatoes, but they're gluten free AND low carb because they're actually just the whites of the eggs. I jazzed them up with some bacon and some Swiss cheese. They're pretty, but they taste like eggs and I'm pretty meh about eggs.

I would recommend making them for brunch if you want to impress your guests. 

Egg Clouds

originally from Rachel Ray

4 eggs

1/4 cups cheese

1/4 cups bacon

2 tbsp chives

Separate the eggs, whites into one bowl and yolks into separate bowls. Make sure the yolk doesn't break.

Beat the egg whites until stiff peaks form. Use a hand mixer, not a whisk. Your arm will fall off if you use a whisk.

Carefully fold in the cheese, bacon and chives. 

Spoon into four mounds and make a deep well in each. It's like making a mashed potato volcano.

Bake at 450 for 2 minutes and then drop a yolk into each well. Bake for another 2-3 minutes until the yolk is set.