Eggplant pizza

Getting ready for the broiler

I think I have Pinterest to thank (again) for the inspiration to make these eggplant pizzas. I was excited to break open both of my Julia Child cookbooks to see what she had to say about the aubergine (Mastering te Art of French Cooking, volumes 1 and 2). I also knew it would be easy because I had some breaded, pre-baked eggplant slices in my freezer from CSA season, which allowed me to skip all of the eggplant steps in the recipe. I added some sauteed baby spinach to the pizza, between the sauce and the cheese.

The finished product

Tranches d’aubergine á l’italienne
Makes 3-4 servings
Source: Julia Child (the one and only), via Kalyn’s Kitchen

Ingredients
1 globe eggplant (about 1/2 pound)
Salt
Olive oil
~2 1/2 teaspoons dried Italian seasoning
3 garlic cloves, minced
1 can (14.5-ounces) petite diced tomatoes
1/4 teaspoon dried oregano
1/3 cup finely grated mozzarella cheese (or Italian blend)
Red pepper flakes (optional)

Directions
1. Cut off both ends of the eggplant, then cut it into thick slices (about 3/4-inch thick). Place the eggplant slices on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit for about 30 minutes to draw out the liquid. While the eggplant is sitting, preheat the oven to 375 degrees F.

2. While the eggplant sits, heat 1 Tablespoon of the olive oil on the stove over medium heat and saute the garlic just until it becomes fragrant, without browning. Add the petite diced tomatoes, 1/2 teaspoon of the Italian seasoning, and the oregano and simmer until it’s thickened. Add water as needed, a few Tablespoons at a time, and keep the sauce at a low simmer until the eggplant slices are ready.

3. Back to the eggplant. After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt). Spray a roasting sheet with olive oil or non-stick spray, and place the eggplant slices on the sheet in a single layer. Brush the tops with olive oil and sprinkle with remaining Italian seasoning (~2 teaspoons, or to taste). Roast the eggplant for about 25 minutes, until they are cooked but not mushy.

4. When the eggplant slices are done, remove from the oven and set the oven to broil. Spread a few tablespoons of sauce on top of each eggplant slice and top with cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Keep an eye on it – it just took a few minutes. Sprinkle with red pepper flakes (if desired) and enjoy!