As you know I've been away.
During my time away from home I've discovered some new things in life that are in fact favourite things (that just might have ruined me).
1.  Well Water.  I didn't even realise that treated water tasted different because honestly I can't tell the difference between Toronto tap water and bottled water.  However when we were here I freaked out when I tasted the water straight out of the tap.  Now that I'm back in T.O. I'm having trouble re-adjusting.
2.  Beef Jerky.  Apparently we're all sold.  I never ever thought that kid #2 would go near the stuff but he did and even he loves it.


3. Beer.  Thank you Vermont.  'Nuff said.


4. The awesome results of zucchini plant fertility treatments... with a paint brush.


5. Unexpectedly seeing a field being plowed by two horses and a rear plow... in upper New York State(!)  Wish I could have taken a picture but we were on the Highway and it was gone before I could've gotten the camera out and shutter bugging.

6.  The taste of real campfire S'mores really cannot be overstated.


7.  THE Best Lunch EVER.


7.  Needing to go back.  This is not a proper kind of favourite thing but now I discover that I've got to go back to Vermont in order to continue on my beer tasting journey and to discover the joys of raw milk cheese.
I'm going to get on the blogging recipe train just now but in the meantime just give me a little time to bask in the post vacation glow.  It's coming soon though because I have some mondo zucchini and tomatoes that need attending to.


Just an FYI, if you find yourself in Stowe, Vermont then PLEASE PLEASE PLEASE make a visit to 'Laughing Moon Chocolates'.  Some amazing chocolates, great local crafts, an amazing mission statement and if you are there when Amelia happens to be working tell her 'Wanda from Toronto' (with the cute kids) sent you.  She'll treat you right.

And just like that we decide that we're not just going to talk about taking a road trip to Vermont.  We decide that tomorrow we're getting in the car and doing it.  That's the way we roll.  Planning schmanning.  Within and hour D has contacted 3 potential places for lodging and we've mapped a course.
This is the first year since we've been together (and it's been more than a few) that we can road trip absolutely anywhere we want because it's the first year that D has his Canadian Citizenship.  Worth it's weight in gold.  So with an address and probably the world's worst map (which happened to be the only one I could find in Toronto on short notice) we headed out the door and down our street.
We ended up here.  This place is gorgeous.  I can't get you a proper picture of the countryside that we are nestled in right now because a camera quite simply can't do it justice.  Suffice it to say, when we arrived late in the night we had a moment where we both stopped talking and just looked at each other. The only sounds - ONLY SOUNDS - were the crickets going crazy.  Once the kids were in bed (yeah, we did bring them) and we were outside we were astounded once again.  The sky was alive.  I've never seen the big dipper so clearly.  We could actually see the Milky Way.  There are no lights here.  Just none.  Fortunately there is internet access though so I can write about it.


Let me break it down for ya.  In the last 20 hours we have driven across one province and two states, eaten two bags of chips (in transit), 8 homemade cookies, 7 homemade crackers with hummus, listened to way too much music, had the easiest border crossing experience ever, seen the galaxy, woken up to a wonderland of mountains and trees and quiet, eaten breakfast at the weirdest/awesomest restaurant, bought beer,  taken a short hike, gotten in the hottub, spent time in the hammock and met two very awesome lodging owners.  If you are looking for a spot to spend some time that is quiet and charming and beautiful then these are your people.


What we haven't gotten to eating yet are these buns.  But we haven't yet had our bbq which D is threatening to get underway in a very short time.  I suspect that D's burgers will be what goes in between these awesome buns.  I wasn't sure how they would come out but just went for it.  I got nervous because they hardly rose at all for the first rise but by the time they got to the bun-shaped-second-rise stage it was looking much better.  In my opinion they are the perfect size for burgers but I'm a small bun/big burger kinda gal.  Please don't take that in anything but the literal kind of way.


So I'm off to get something happening with these ingredients and I'll keep you updated on the state of my time in Vermont.  I'm hoping to get to a farmer's market within the next day or two and believe my I'm more excited about that than I am anything else.
Enjoy these last beautiful bits of summer as much as you can.


Red Fife Egg Buns adapted from here
makes 6 - 7 medium sized buns

1 1/2 cups all purpose flour
1 cup red fife flour
1 tsp salt
3/4 cup milk, at room temperature or just a little warm
1 tbsp sugar
2 tbsp unsalted butter at room temperature
1 1/4 tsp yeast
1 lg egg, lightly beaten

Mix together the flours and the salt.  Set aside.
Combine the milk, sugar and yeast.  Mix well and set aside for about 4 - 5 minutes.  Add in the egg and butter.  Mix well until the butter is melted in.
Add about 1 1/2 cups of the flour mixture.  Mix well and add in the rest of the flour until it forms enough of a dough ball to turn out onto a lightly floured surface.
Knead on the floured surface for about 5 - 8 minutes until the dough is silky and smooth to the touch.  Try not to add any more flour if you can at all get away with it.
Place the dough ball into a lightly buttered bowl.  Cover with a clean cloth and place in a draft free spot to rise for about an hour or until doubled.
Place the dough onto the lightly floured surface (honestly, I didn't even need to flour it again) and knead for another couple of minutes.  Divide the dough into 6 or 7 equal portions.  Knead slightly and form into flatish kind of bun forms.  Place the buns onto a lined baking sheet (parchment or silicon).  Cover again with the clean cloth and let everything rise again for about 45 - 50 minutes.
Preheat oven to 350 degrees F.
Bake the buns for about 15 - 20 minutes or until just turning golden brown.

I just went back and reread my last post.  God, what a wreck.  I've done some breathing in a paper bag, had some drinks with my two best friends and totally gotten over it.  Totally gotten over myself.
Moving on - it's August and it feels like I should be doing one of those list thingy's that bloggers seem to do. So this is it,  an update on everything I'm watching, listening to, reading, shovelling down my throat and randomly doing.
Right now I'm watching The Hour and just finished Sherlock: Season 2 (and have very low expectations for the American cover starting in the fall... just sayin').  I'm not watching a whole lot else on television - which is fine by me.
My ipod playlist has been pretty stagnant lately.  I've been totally jazzed though with this tune.  It's beautiful and the Deftones cover is so different but equally beautiful.  Listened to this one recently on the headphones and was reminded how gorgeous the writing and the arrangement is.  Lush.  I've been craving some New Order but so far haven't succumbed.
My summer reading has been a mixed bag. I read The Vegetarian Myth, followed by 'Folks, This Ain't Normal'.  Next was this wonderful lighthearted mystery and I've just started 'Real Food'.  Not exactly a Light and fluffy reading summer but it was broken up a bit with the mystery novel and to be honest the Salatin, although intensely interesting and thought provoking, wasn't heavy at all.
D and I took a walk and found this rad shop.  I sat on a couch that seriously hugged and kissed my ass - it was a beautiful experience.  We took some pictures of the graffiti art that was inspiring.


I've been tripping on the pulled pork sandwich at The House and the wings at Morgan's are complex.  Complex.


Since eggplant has been available in my food box I've been putting it in everything.  I made a stew, ratatouille, pizza and now this lasagna.  I decided to use roasted eggplant in place of the noodles and honestly you don't miss the pasta at all.  Kid #1 didn't even realize that it didn't have the noodles.  As I suspected, this lasagna got better the next day.  I would highly recommend making it the day before you need it and then heating it up.  We loved how this turned out.  So much so that it's gone on our 'make again' list.  Right up there with sweet and sour meatballs and shepherd's pie.  You won't be disappointed.



Eggplant Lasagna (an adaptation of the one I usually make with noodles)
serves 6 - 8

1 lg eggplant, partially skinned and sliced long and thin (about 1/4 inch)
1 lg pattypan squash (could use more or substitute with zucchini), also sliced thin
1/2 cup olive oil
pinch or two of salt
1/2 - 3/4 cup leeks, sliced thin
1 lb sausage (I used hot italian sausage for this one), casings removed so it looks like mince
1 bunch of chard or kale, chopped
2 veggie boullion cubes
1/2 cup mixed herbs, chopped
3 tbsp honey
3 tbsp Worcestershire Sauce
2 tsp salt
400 ml crushed tomatoes (could get away with using a little more)
1 lg tub ricotta
1 egg
1/4 cup goat cheese, crumbled (could use something else here)
1/3 cup parmesan cheese, grated
pinch of salt
2 1/2 cups mozzarella cheese, grated

Preheat oven to 350 degrees F.
Line a baking sheet or two with parchment or a non-stick silicone thing.
In a large bowl toss the eggplant and pattypan sliced with the olive oil and the salt.  Place each slice on the baking sheet and bake for about 20 minutes.  The veggies should be soft and possibly browned but not black.  Remove from the oven and set aside.
In a heavy bottomed saucepan heat a little oil over medium heat.  Add in the sliced leeks and cook for about 3 minutes.  Add in the sausage mince and cook until the sausage is almost entirely browned.  Throw in half of the chopped greens (kale or chard) and cook for another 2 minutes.
Add in the boullion cubes, mixed herbs, honey, Worcestershire sauce and salt.  Mix well.  Add in the crushed tomatoes and turn the heat down to med/low.  Make sure that the sauce can simmer still.  Simmer for about 15 minutes (enough time to let things cook down a little).  Check the taste after 15 minutes not before.
In a large bowl mix the ricotta, egg, goat cheese, parmesan and salt.  Mix well.  Set aside.
Get a 9x13 baking dish (or a lasagna dish if you have one) and line the bottom with 1 layer of the eggplant and pattypan.  Layer that with some of the meat sauce.  Then dabs of the ricotta mixture.  Lastly, a good sprinkling of some mozzarella.
Continue this layering until everything is used up.  I got 3 layers with mine.
Sprinkle the last bit of mozzarella on top of everything and add a little more grated parmesan if it strikes your fancy.
Bake for about 35 - 40 minutes or until everything is bubbling and the cheese is beginning to turn golden brown.
Cool for a good 15 - 20 minutes before serving (although about 30 minutes would be perfect).

I'm was not sure what to even call this post.  My fingers are shaking on the keyboard... I'm scared.  Terrified really.  I did not expect to have this reaction at all and the whole things is completely freaking me out.
Let me back up here and explain.
A few weeks ago (maybe, I'm guessing) I read a post here about how to increase your blog traffic and so I did one of the things mentioned and just started adding it to my routine of 'once-I-post-something-new-I-also-update-here' kind of things.  Then about a week ago (again, I'm guessing... not even sure when but definitely 'more recently') this awesome lady left a comment on one of my posts saying how awesome the blog is (Thanks!) and how the recipes are rad (I'm blushing) and that I should join this new canadian recipe site thing.  So I thanked her and then joined the thing.  Maybe she's a scout for the new website, whatever, I didn't care I just joined... whatever, right.
Except now, over the past week or so (I'm sure about this one) my daily hits have been going up and up.  That's a good thing right?  When it goes up from 30 hits per day to 45 then it's cool.  Then it starts going to to 60 hits per day and I'm feeling a little antsy.  And then it's 75 hits.  Today I have reached almost 200 hits and it's on 4:33 in the afternoon.
My first reaction is absolute and complete terror.  TERROR.  What the hell do I do now.  I'm not a professional.  I take weird shots of my kids squishing each others heads.  I use terms like glop, squidge and goop in my recipes.  What if I mess up a recipe - wait!  Does this mean that I have to measure more carefully?  I can't guess the amount.  Oh God, are people actually going to try making some of this stuff.

These tomatoes have nothing to do with the recipe or the post generally.  They're just beautiful and I got them at the market today.

Now the really funny part is that if most bloggers were getting 200 hits a day they would probably quit and commit blogger suicide.  They would be devastated.  Why even bother.  But I never expected to have anyone but friends and family really into my site.  Never mind that I put my stuff on pinterest and tasteologie and whatever that other one is... I never expected anybody would really check it.  So, despite what my facebook friends list reads, I don't have 200 close friends and family to keep my daily hits up there.  I'm actually getting checked out... kinda like a 'getting checked out' thing... and now I feel like I'm kinda obligated to keep up appearances... to give a crap,comb my hair and wear mascara.  Maybe try wearing heels.  It's freaking me out.
I gotta get my mind around this one.  I can completely understand why people look to sabotage their own success - it's just as terrifying as failing.  Realistically though, I'm sure that tomorrow I'll have like 2 hits.  It's probably just today... right?
Just to test the waters, I'm putting this lame-ass recipe out there.  It's so dumb because it just happened.  D called and said that things with the kids were running late so could I have some food ready for 5:20 'cause we have a soccer game at 6.  At 4:45 I started this and finished by 5:10.  Done.



Cauliflower, Bacon and Mushroom Kitchen Sink Hash
serves 3

2 cups cauliflower, broken up into florets
2 cups button mushrooms, halved
2 slices of bacon (mine are from the farm and they're pretty big), diced
2 tbsp (maybe 3) oil or lard

Heat a heavy bottomed pot or caste iron something or other over medium heat.
Once hot add in the oil and the cauliflower.  Cook for about 4 minutes.  Reduce the heat to medium/low.  Add in the mushrooms and the diced bacon.
Cook together for about 10 minutes or until the cauliflower is browned but kinda tender.

I have written and subsequently deleted the beginning of this post three times now.  I get a thought and start to type it out and then when I see it in front of me it just looks stupid.  Delete.
I get another thought and once that one is starring back at me I realize that it's just one sentence and I've pretty much exhausted my point.  Delete.
Another thought starts.  I type for a bit and then I get distracted and it's gone... really gone.... Delete.
Jeez.  It happens sometimes I guess.
I've had what feels like 'all-kids-all-the-time' for the last while.  My head feels to full and muddled sometimes to make sense of things.  I hope that you all know I love my kids.  Fiercely.  But I'm not beyond wanting myself in there too.  I'm definitely not beyond feeling a bit resentful sometimes that it can't be about them AND me simultaneously (I've learned after almost 12 years that it just can't and I need to stop fighting it).  And I'm absolutely not beyond longing for those days when I was me.  Just me.  Not somebody's Mom.  Not somebody's wife.  Not somebody's entertainment.  Not somebody's voice teacher.  Just me... Wanda.
It's intensely selfish, I know.  And probably one of the most ludicrous and unrealistic things anybody could wish for because we are always defined by something that involves a label.  But there it is.  I wish I could just have a 'Wanda' label - which would mean nothing to anybody but me.  Even now as I'm writing my finger is hovering over the delete button.
Am I crazy?  Probably a little.  Too much time on my hands is the most likely culprit.  I remember when I was a teenager dreaming of riding away from life on a horse (I don't have a particular love of horses so I don't know exactly why the horse was involved) and I think it's the first thing that drew me to biking.  Driving never enticed me.  Although it's fast, the enclosed space really mucks the whole thing up in my mind.  I want to be out there in the world running away from it or running to it - not sure which - with the wind blowing and the sound track playing.  There is obviously no one with me.  It's this deep feeling of freedom in my chest - that's the best way I can find to describe it.  I still get the mental picture when I'm running or biking sometimes.
So I think that's why I struggle with these multiple labels.  It's like my backpack is full and I'm being slowed down on my ride or something.  It doesn't mean that I don't like people or need to be alone all the time... it's probably not even rational.  It's just one of those things that is.  It's one thing that is 'Wanda' and not any other label.


Summer is meant for things like this.  Contemplation.  Meditation.  Whatever you want to call it.  Existential pondering.  It's what makes me feel alive.  Longing and wonder.  Recipes like this one are so easy and quick that it gives me all the time I need to go out back, lie in the grass watching the clouds roll by and wonder about it all... while my kids shoot nerf bullets over my head.
Three paragraphs ago I was on the verge of deleting this whole post again but now that I look at it, although it's rambling and a little narcissistic, I kinda like it.  The moral of this post is:  1.  Make this dish and you might just have a wonderful afternoon of stream of conscious existential thought.  2.  Don't press Delete.


Orzo, Sausage and Veggie Casserole adapted from Family Bites
serves 6 - 8

1 3/4 cups orzo
1 veggie bouillion cube
pinch of salt
pinch of saffron
3 1/4 cups water
1 small onion (could use leek here too), sliced
1 small zucchini, sliced
1 lb sausage (I used honey and garlic but italian or spanish would work well here too), casings removed
4 med sized leaves of kale (could use chard, mustard greens or spinach), chopped
1 cup corn (I used the kernels off of one cob)
1/4 cup finely minced herbs (use some kind of combination) or 2 lg tbsp of green seasoning
pinch of pepper sauce or cayenne
1/2 cup cream

In a medium sized pot bring the water to a boil and then add in the boullion cube, salt and saffron.  Add the orzo and simmer for about 6- 7 minutes.  Drain if there is still too much water and set aside - I didn't drain mine as it had absorbed most of the liquid.
Heat a heavy bottomed dutch oven to medium heat and add in about 2 tbsp of oil.  Add the onion and zucchini and cook together for about 3 - 4 minutes.  Add in the sausage, breaking it up with your fingers so it's like mince.  Cook together stirring as needed for another 5 minutes or so - until the sausage is no longer pink.  Add in the kale and the corn and cook just until the kale has withered.  Add back the orzo and turn the heat down to low.
Add the herbs and the pepper sauce.  Mix well.
Add in the cream.  Cover and remove from heat.  Check the taste and adjust if necessary.
Cool for about 10 minutes before serving.

We've been out and about lately.
We've been living it up at the beach...


At my friend C's place, meeting her chickens....


Generally enjoying the freedom of getting up when we like and getting started when we like and all that goes along with not scheduling ourselves into oblivion during the summer.  Being at C's place is always great for me.  It speaks to my longing to 'get out'.  I feel almost jealous.  We had a great talk although it was too short.  Even though I had the kids with me they are now at an age where C and I can scoot out for a while and have some unfettered time to chat.
We talk a lot about food.  Because we both love food.  I always take food up when I go.  It's not because I feel like I need to or anything but just because I know that C is someone who loves food as much as I do - we can enjoy sharing the food together.


Our lunch together was some of my Eggplant and Tomato Pizza, 2 kinds of homemade pickles (I was in heaven), whole grain toast, hummus, cold eggplant curry, yellow cherry tomatoes from the garden and locally sourced cheese made from raw milk (again in heaven and the blue cheese was to die for... I almost asked for some honey to go along with it).  How about that for a fantastic lunch.
C and her partner B are constantly adding to their garden space and are really slowly morphing into a farm.  Their commitment to living life differently never ceases to awe me.  They have added a generous number of fruit trees to their land and even use the word 'orchard'... cool.  The nut trees are doing well. Their blackberries have had a rough go with the dry summer this year but damn they tasted good.  It would just take forever to pick a significant amount because they're so small.


The big addition to the family this year are the 9 chickens (Bantam's I believe but don't quote me on that... I'll deny it) that now have a lovely home in the back.  I've been thinking about chickens a lot after reading this book - Joel suggests that everyone should at least consider having a few chickens roaming around... for all kinds of good reasons.  It was great to see it happening for real with C.  All of the chickens have a name (yes, even though they know that these beauties won't be around forever... so to speak) and they wander around happily, cooing and pecking at whatever they can get at.  They have a little outdoor haven under the big pine tree close to their coop.  Their coop was hand crafted by B and it's a fortress.  Of course they had some set backs, an aggressive rooster and a chicken pecker that had to be *ahem* dealt with but for the most part these girls are happy to coo together and eat the kitchen scraps that get fed to them.  They haven't started laying yet but they are starting to brood inside the coop so it must be coming soon.  My kids are in love.  They want chickens.  Kid #2 nearly cried when he found out that we couldn't actually bring some of the chickens home with us.
What I did come home with though was a huge jar of honey (that I have to send C some money for - thanks for the reminder) made by one of their neighbours, some local corn, blueberries and 2 butter tarts.  Next time I head up I'm going to organize ahead of time with C to get some of that locally sourced cheese because it was amazing.  I dreamt about the cheese last night... that's how bad it's gotten for me.  When I get that cheese I'm going to share with all my friends and make sure that I have some of these with me.


I don't buy crackers any more because it takes so damn long for us to get through them.  This recipe makes the perfect amount and the taste is fantastic.  Just the right amount of butter and oats.  Perfect for blue cheese with a little honey on top... damn.



Seed and Oat, Red Fife Crackers adapted from BBC GoodFood website
makes about 2 dozen crackers depending on the size you go for


1/3 cup unsalted butter, melted
2 cups oats
1 cup all purpose flour
1/2 cup red fife flour
2 tsp baking soda
pinch of salt and red pepper flakes
1 tbsp sesame seeds
1 tsp poppy seeds
10 or so tbsp of water

Preheat the oven to 350 degrees F.
Combine the oats, flours, baking soda, salt and mix.  - I divided my flour mixture in half at this point and placed them in separate bowls - Add in the red pepper flakes, sesame and poppy seeds and mix.
Add in the butter and mix well.  Add in just enough water so that it forms a firm dough ball.
Roll out to about 1/4 inch thick or so.  Using a cookie cutter or a knife cut the dough sheet into whatever shapes you want.
Place on a lined baking sheet and bake for 12 - 15 minutes or until the crackers are just beginning to turn golden.  Remove and place the crackers on a cooling rack.  Cool completely before eating or packaging to give away.

It's variations on a theme in my kitchen these days.  I know that I just posted this great looking tomato galette with goat cheese and this looks a whole lot like the same thing.  It is a little different though.  I promise.  Even though it does look similar.  This one is... pizza.  Kinda.  Jeez.  Who cares... it looks great, it smells out of this world and it tastes fantastic.
I was originally inspired by these crazy things.


These, my dear friends, are the eggplants that came in my food box this week.  Their awesome, weird, quirky and beautiful.  Right.  They are also small - at least for eggplant.  The traditional thing that we call eggplant.  I considered many options for these specialties.  It started as a focaccia, morphed into a pie and then transformed into this final product... cornmeal crust pizza.  Let's face it, who wants to fuss too much right now?  Summer is in full swing and I'm all about doing as little as possible in the kitchen ...until maybe next week when my canning gets into full swing... anyone up for canning 3 bushels of tomatoes with me?


I'm feeling remarkably unfettered these days.  My garden hasn't produced nearly as well as I'd hoped but I have zucchini and somehow that's making up for my dud tomatoes.  I'm not depressed about it at all.  I'm valuing highly being able to sit at the park and read while Kid #2 rolls down the hill and swings off a bar like a monkey.  It's been amazing being able to bbsit for KT while she gets some medical attention - it's things like this that I can't do any other time of year without serious time crunching.  Today we went down to the beach and Kids #1 and #2 just played in sand and threw rocks into the water and algae at each other.  I watched in blissful quiet.  It won't last long, I know.  Already the sand in the summer hourglass is running low.  I'm determined to savour it.  To live in the moment I've got and be thankful... while I drink my beer on the back deck.  Sure the kids are probably eating way too much ice cream than should be legal.  Sure, weekly movie night now has an 's' on the end.  But it's important to have the balance in life.  I was talking to a friend recently who didn't want to hear anything bad or negative.  I understand the sentiment - it's not easy nor is it enjoyable to have sadness around you.  To talk about it or dwell on it.  But it does help me better appreciate joy.  It gives the good times depth - I need the sad to fully understand the happy... to put it simply.  It's the same for me with quiet.  I know what would happen if everyday life were like this for me.  All too easily I would start to take the quiet for granted and then it would become boredom.  Boredom which I would soon start to resent.  It would be completely lost on me if I weren't functioning on the knowledge that this is only for a time.  Even canning, though a time consuming job, is calming and soothing when you can take it at your own pace.  These things can even be comforting.  Soon the busy will be back and hopefully I'll be able to appreciate the structure and security that it gives me.  For now, I'm sitting back and listening to birds calling to each other, to the kids crying next door, staring up at an full blue sky... hearing the grass grow as they say.


So, here's to easy, delicious food that gives us all a little time to stop and smell the zucchini flowers.


Roasted tomato and eggplant polenta crust pizza adapted from 'BrownEyedBaker' and Lucid Food by Louisa Shafia
serves 6

Crust:
1 1/2 cups cornmeal
1 1/2 cups milk
1 1/2 cups veggie broth
1 tsp salt

Topping:
1 med/small Eggplant, thinly slice (1/4 - 1/8th of an inch)
1 - 2 med/small tomatoes, sliced the same thickness as the eggplant (relatively)
salt to taste
olive oil to drizzle
a few leaves of basil and oregano roughly ripped up
1/2 cup (ish) goat cheese
1/2 cup (ish) parmesan cheese - freshly grated is ideal here

Preheat the oven to 400 degrees F.
slice the eggplant to about 1/4 - 1/8th of an inch thickness.  Sprinkle with salt and toss with olive oil.  Place each piece side by side on a baking sheet.  Bake for about 15 min on each side.  Remove from the oven and let the pieces cool
Bring the milk and veggie broth to a simmer.  Add in the cornmeal and whisk until dissolved into the liquid.  Turn the heat down a little and simmer for 10 - 15 minutes or until the cornmeal thickens to the consistency of thick porridge.  Remove from heat and cool for about 10 minutes.
Turn onto a lined baking sheet and press out to about 1/4 inch thickness in any shape you want.
Bake for about 15 minutes just to brown the crust a little.
Remove from oven
Add the sliced tomato and the roasted eggplant alternately, overlapping them just a bit, over top of the crust.  Sprinkle with salt and just a little olive oil.  Add little dabs of goat cheese here and there.  Tuck in little bits of basil and oregano around as well.  Sprinkle the parmesan over the whole thing and bake for about 25 - 30 minutes or until the cheese is just golden and the tomato is looking 'cooked'.
Cool for about 15 minutes before cutting.