fmdog44
Well-known Member
- Location
- Houston, Texas
Made it. Ate it. Recommend it.
Julia Child’s Eggplant Pizzas
Ingredients
Ingredients
- 1 large globe eggplant
- 2 tbls. salt
- 4 tbls. olive oil
- 2 1/2 tsps. dried Italtian seasoning
- 10 basil leaves, sliced in thin strips
- 1/3 cup grated Parmesan
- 1/3 cup grated mozzarella
- 3 garlic cloves, minced
- 1 (14.5oz) can petite diced tomatoes, or 2 cups peeled and diced tomatoes
- 1/4 tsp. dried oregano
Instructions
- Start by cutting off both ends of the eggplant and cut into 3/4 inch thick slices. Sprinkle the eggplant slices liberally with salt and lay them on a double layer of paper towels. Let the eggplant sit for 30 minute. This draws out the moisture. While they sit make the sauce.
- In a sauce pan, heat 2-3 tbls. of olive oil and sauté the garlic for just about a minute until fragrant. Add the tomatoes, Italian seasoning, and oregano and let the sauce simmer on low until it has thickened. As it cooks break the tomatoes up with a fork and if the sauce becomes to thick add a couple tablespoons of water. Preheat your oven to 375.
- Once the eggplant has sat for 30 minutes use a paper towel to wipe off the excess salt and moisture. Lay them on a roasting sheet that has been sprayed with non stick cooking spray. Brush the eggplant with olive oil and sprinkle with Italian seasoning. Roast the eggplant for about 25 minutes, you want them to be cooked through but not falling apart.
- In a small bowl, combine the parmesan and mozzarella cheeses and slice your basil. Once the eggplant slices are roasted remove from the oven and assemble the pizzas. Put a couple tablespoons of the tomato sauce on each one. Then add some of the basil leaves. Next goes the cheese. Put the pan back in the oven and broil the pizzas until the cheese is melted and lightly golden brown. Serve immediately.
