Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)
INGREDIENTS
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(Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen.)
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1 globe eggplant, about 8 ounces and 9-10 inches long
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about 1 T salt, for drawing water out of eggplant
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about 2 T olive oil, for brushing eggplant before roasting
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about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
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10 large basil leaves, cut in chiffonade strips (optional)
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1/3 cup freshly grated Parmesan
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1/3 cup finely grated low-fat mozzarella blend
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hot red pepper flakes for sprinkling finished pizza (optional)
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Sauce Ingredients:
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2-3 tsp. extra-virgin olive oil
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3 large garlic cloves, very finely chopped
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1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
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1/2 tsp. dried Italian seasoning blend
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1/4 tsp. dried oregano (use Greek or Turkish oregano)
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