Recipe: Eggplant Pizza
Eggplant pizza on this fine Sunday! Yes, please. This recipe is from none other than a fabulous female chef – Julia Child. I made a few tweaks, yet it’s her recipe, nonetheless. Try it and let me know what you think.
Ingredients
- eggplant, 9-10 inches long
- 1 tablespoon of salt
- 2 tablespoons of olive oil
- a few dashes of dried Italian seasoning
- 1/3 cup of freshly grated parmesan
- 1/2 cup of finely grated low-fat mozzarella
Sauce Ingredients
- 2-3 teaspoons of olive oil
- 3 large garlic cloves
- 2 cups of diced fresh tomatoes
- 1/2 teaspoon of dried Italian seasoning
- 1/4 teaspoon of dried oregano
First, gather your eggplant. Cut it in 3/4 – 1 inch medallions. Sprinkle with the salt and lay them down on a paper towel, since you want them to dry out a bit. Leave them for 28-33 minutes.
Time to make the sauce while the eggplant sits.
In a pan, heat the olive oil for about 30 seconds. Chop the garlic and add to the pan. After the garlic just begins to brown, add in the chopped tomatoes and seasoning. Simmer on low until it thickens.
Back to the eggplant. Pat dry and brush with olive oil and sprinkle on the seasoning.
Roast at 375 for 25 minutes. Don’t let them become mushy.
Top with sauce.
Top with mozzarella and then parmesan. Broil for 3-6 minutes depending on your broiler.
Eat and enjoy.
I will admit, these are shockingly good and surprisingly filling. Be sure you’ve got an appetite when you make these – they will fill you up.
Recipe
Eggplant Pizza
Ingredients
- 1 eggplant about 9-10 inches long
- 1 tablespoon of salt
- 2 tablespoons of olive oil
- a few dashes teaspoons of dried Italian seasoning
- 1/3 cup of freshly grated parmesan
- 1/2 cup of finely grated low-fat mozzarella
- 2-3 teaspoons of olive oil
- 3 large garlic cloves
- 2 cups of diced fresh tomatoes
- 1/2 teaspoon of dried Italian seasoning
- 1/2 teaspoon of oregano
Instructions
- Wash and cut the eggplant into 3/4-1 inch medallions. Not too thick and not too thin. Most importantly, you want them all the same size so they cook evenly.
- Sprinkle with salt and lay them down on paper towel to dry them out - 30 minutes. What this does is allow the moisture to escape the eggplant so they don't get mushy or soggy. Don't skip this step, even if you're in a rush.
- In a pan, heat the 2-3 teaspoons of olive oil to get ready to cook the sauce.
- Chop the garlic and add to the hot pan. Don't let it burn...so don't turn your back just yet.
- Once the garlic just begins to brown, add the chopped tomatoes and 1/2 teaspoon of Italian seasoning and oregano and stir as it cooks. You may want to lower the temperature a bit if you have it high.
- Simmer on low until it thickens. I'm sure it's starting to smell so good!
- Once the eggplant is dry, brush it with the 1 tablespoon of olive oil and sprinkle on the teaspoon of seasoning. This will add some flavour.
- Roast the eggplant at 375 degrees for 25 minutes while the sauce continues to simmer.
- Take the eggplant out of the oven and top with the sauce. Spread it around, it'll be a bit chunky, but you want it as even as possible. No super high points.
- Top with mozzarella and then parmesan cheese. Make sure it's even.
- Broil the eggplant for 3-6 minutes until the cheese begins to brown. That's it!
- Time to eat!
