Fontina and Roasted Eggplant Pita Pizzas

I'm not entirely sure how to classify this recipe. It's extremely easy, but it's not quick, since it requires 45 minutes of roasting vegetables. However, if you've already got the vegetables roasted -- say, from having this the day before -- making leftovers couldn't be quicker.

One thing is clear, though. This recipe is super delicious, and the way it makes your house smell while the garlic is roasting simply cannot be described. Oh, man. So amazing. It'll make you want to roast garlic every night of the week.

 Fontina and Roasted Eggplant Pita Pizzas

• 1 medium red onion, sliced into thin rounds
• 1 medium eggplant
• 1 bulb (note: not clove) garlic
• Cooking spray
• 2 large wheat pitas, split in half crosswise
• 1/2 cup canned tomato sauce
• 1/2 cup fontina cheese, grated

Preheat oven to 450 F. Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside. Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400 F.

Peel and mash eggplant; set aside. Squeeze garlic from its skin. Set pita rounds on a baking sheet and spread each with some garlic. Top with tomato sauce, eggplant, fontina and onions. Bake until crisp on the edges, about 15 to 20 minutes. Serve hot.