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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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Snack
Cuisine: Mediterranean
Servings: 4 people
Author: Ali


  • 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


  • 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!