Julia Child's Eggplant Pizzas

kalynskitchen.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 globe eggplant, about 8 ounces and 9 to 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)

⅓ cup freshly grated Parmesan

⅓ cup finely grated low-fat mozzarella blend

hot red pepper flakes for sprinkling finished pizza (optional)

subheading: Sauce Ingredients:

2 to 3 tsp. extra-virgin olive oil

3 large garlic cloves, very finely chopped

1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)

½ tsp. dried Italian seasoning blend

¼ tsp. dried oregano (use Greek or Turkish oregano)

Directions at kalynskitchen.com

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