Eggplant Pizzas with Goat Cheese and Cashews

    Sometimes love is sweaty.
    Sometimes love is stinky.
    Sometimes love is when two stink bugs are doing it in the middle of the trail and you are forced to hike around them.
    Because no one wants to mess with the ways of nature and what happens when a boy stink bug and a girl stink bug really like each other.
    Because we need more smelly creatures on this earth, right?
    Says the smelliest creature of them all.

    So after a six mile hike into a lush green forest full of wild roses, day lilies hugging the shoulder of the trails and wild flax and lavender smelling amazing covering every hill side, I find myself starving when I get home and craving veggies.
     No wait.
    What I am really craving is pizza.
    So to compromise I made these delicious eggplant pizzas.

Eggplant Pizzas with Goat Cheese and Cashews

1 eggplant, cut into slices
1 tab pistachio oil
1 tab sea salt
1/4 cup mozzarella cheese
1/4 cup tomato basil sauce ( I like Trader Joe’s brand)
12 pepperoni slices
1/4 cup goat cheese crumbles
3 tab cashew pieces

Liberally season the eggplant slices, both sides with the sea salt. Let the eggplant rest at least 45 minutes until the moisture starts to bead out of the eggplant.
Wash a little salt off the eggplant in the sink and brush with pistachio oil.
Bake the eggplant at 375 for 25 minutes.
Remove from oven and brush on the tomato sauce and the mozzarella cheese. Add the pepperoni, goat cheese and the cashews.
Bake for another 10-15 minutes until the cheese is melted.

Sometimes the eggplant is a little mushy and this might be a pizza you eat with a fork.