Eggplant (globe / 10 inches in length and about 9 oz)
2 T Olive oil
2 t seasoning (Italian)
1 T salt
1/3 cup parmesan cheese (freshly grated)
1/3 cup mozzarella cheese (freshly grated)
¼ t dried oregano
½ t seasoning (Italian / dry)
1 can of diced tomatoes
3 pcs of finely minced large garlic cloves
3 t olive oil (extra virgin)
The first thing to do is to cut your eggplant in circles, with at least half an inch thickness for each.
Place them on paper towels and add a sprinkle of salt, to release the extra liquid inside. Let it sit for a few minutes, and start preheating your oven to 375 degrees F.
You can now make your sauce. In a saucepan, sauté garlic in your olive oil. Add your diced tomatoes (with the juice), seasoning, and oregano, and simmer.
Wait for your tomatoes to soften, and for the juice to thicken, making it perfect for spreading, once the eggplants are done.
Roast your eggplants. However, before doing this, you have to grease your eggplants with olive oil first, and add a generous amount of seasoning on top.
Make sure that you are using a non-stick baking pan, to avoid sticking and damaging the flesh of the eggplant. Bake your eggplant slices for at least 25 minutes.
Once your eggplants are done baking, take the out of the oven, and spread your sauce on top. Add your cheeses (mozzarella and parmesan) on top, and place them back into the oven in a broiler setting. Broil your eggplant slices for at least 6 minutes, but do not over do it. You just need to heat them up a bit, to melt the cheese on top.
This Julia Child recipe for pizza is not just going to tickle your taste buds, but will also give you the privilege to eat delicious foods, without worrying too much about the high calories that you get from traditional pizzas. In fact, this recipe is incredibly great for people who are watching their diet.
Source: Julia child recipes
Photo Credit: Pinterest