Recipe for Julia Child's Eggplant Pizzas

  1. 1 globe eggplant, about 8 ounces and 9-10 inches long about 1 T salt, for drawing water out of eggplant about 2 T olive oil, for brushing eggplant before roasting about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting 10 large basil leaves, cut in chiffonade strips (optional) 1/3 cup freshly grated Parmesan 1/3 cup finely grated low-fat mozzarella blend hot red pepper flakes for sprinkling finished pizza (optional) Sauce Ingredients: 2-3 tsp. extra-virgin olive oil 3 large garlic cloves, very finely chopped 1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes) 1/2 tsp. dried Italian seasoning blend 1/4 tsp. dried oregano (use Greek or Turkish oregano)
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