Julia Child's Eggplant Pizzas (Tranches d'aubergine a l'italienne)
- 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)
- 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)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, large leaves (10)
- Globe eggplant (1)
- Oregano, dried (1/4 tsp.)
- Tomatoes with liquid, good quality petite (1 can)
- Cooking & Baking
- Garlic cloves, large (3)
Italian seasoning, dried (2 tsp.)- Italian seasoning blend, dried (1/2 tsp.)
- Olive oil (2 T)
- Olive oil, extra-virgin (2 tsp.)
- Red pepper flakes, hot (1)
- Salt (1 T)
- Dairy
- Mozzarella blend, low-fat (1/3 cup)
- Parmesan (1/3 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 13, 2012 (6 months ago).
690 people saved this recipe.
