A couple of weeks ago bloggers and food shows celebrated what would have been Julia Child’s 100th birthday. I may not be the biggest cook of french food or large meals, but I greatly appreciate and admire any woman who does what she loves and can throw a fabulous dinner party! Julia is the embodiedment of what it means to have a passion for food.
This recipe caught my eye because it’s easy! Can I make pizza out of eggplant? Absolutely! It’s been several months since I’ve cooked a real, multiple course dinner and I was itching to do so. I invited my friend Kristin over, who, by the way, named this blog Pale Yellow! The idea of a vegetable and cheese laden meal sounded healthful and decadent all at the same time!
I served the eggplant pizzas with cheesy garlic cauliflower “bread,” a simple strawberry spinach salad with pistachios, and peach sorbet bellinis. We ate outside on a beautiful, late summer evening. It’s a moment like that that helps you to remember how awesome and amazing your life really is!
Not only were the pizzas themselves pretty easy tasty, the smells are amazing! Both Ruth and Kristin walked into the apartment commenting on how delicious it smelled inside. Is there really anything better then the smell of sautéing garlic and herbs? The eggplant is soft and well seasoned, the sauce is outstanding and full of flavor, and the cheese is a mess of melty wonders! This dinner is a keeper!
Adapted from Kalyn’s Kitchen
Yield – 4 servings (2-3 eggplant rounds each)
1 8-9 inch eggplant
2 + 1/2 teaspoons Italian herb mix
3 cloves garlic
1/2 teaspoon dried oregano
1 can (15 ounces) diced tomatoes
1/3 cup freshly grated parmesan
1/3 cup freshly grated mozzarella
- Slice the eggplant into 3/4″ slices. Place on a paper towel on a wire rack. Sprinkle generously with salt and then rub the salt in. Let sit for about 20 minutes.
- Flip the eggplant slices over and sprinkle the other side with salt and rub in. Again let sit for about 20 minutes.
- Preheat the oven to 375 F. Cover a baking sheet with foil and spray liberally with cooking spray.
- Thoroughly dry the eggplant to remove any moisture and salt. Drizzle olive oil on the top of each eggplant slice and rub in with your fingers. Sprinkle 2 teaspoons of the Italian herb mix over the tops of the slices. Place on the baking sheet and roast for 25 minutes.
- Meanwhile, let’s make a sauce. Heat the olive oil in a medium saute pan on the stove.
- Finely chop or crush the garlic and add to the heated oil. Stir often, don’t let the garlic burn.
- Add in 1/2 teaspoon of the Italian herb mix and the oregano. Stir to toast the herbs.
- Add in the can of tomatoes and stir to combine. Keep on low heat and cook until needed.
- Grate all of cheese and mix together.
- When the eggplant comes out of the oven, top each slice with a generous amount of sauce. Sprinkle the cheese on top of each slice.
- Carefully broil until the cheese is golden brown and bubbly.