Eggplant Pizzas

Hi Everyone! Before we get started, I need to acknowledge that I have majorly slacked on my cooking blog and have not posted in over a YEAR!! Life has been busy with lots of great changes but I am happy to be back in action, doing what I love the most: cooking & sharing my delicious kitchen creations with all of you! :)

Okay, I am done rambling. Now on to the good stuff!

This dish is an absolute WINNER, inspired by Julia Child! I always tweak a few things, hence the 'inspired' by. ;)

Ingredients:
1 globe eggplant (The fatter, the better! This way your rounds will be large and 'Pizza' like.)
1 Tablespoon salt for drawing water out of the eggplant
2 Tablespoons olive oil to brush on the eggplant before roasting
2 teaspoons dried Italian seasoning blend to sprinkle on the eggplant before roasting
10 fresh basil leaves cut into strips
1/3 cup fresh parmesan (The cheap stuff works too, but fresh is always better!)
1/3 cup mozzarella cheese blend
Hot red pepper flakes for sprinkling on top! (Optional)

'Pizza' Sauce Ingredients:
2-3 teaspoons extra virgin olive oil
3 large garlic cloves finely chopped (If you already have minced garlic in your fridge, that works too!)
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 teaspoon dried Italian seasoning blend
1/4 teaspoon dried oregano

Directions:
1. Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices. (Try to make them the same thickness)

2. Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. 

 

(After the eggplant sits for 15 minutes, turn on the oven to 375 degrees F)

While the eggplant sits, make the sauce.
1. Heat 2-3 tsp. olive oil in a small pan and saute the finely chopped garlic just until it becomes fragrant.  (Don't let it brown.) 
2. Add the petite diced tomatoes, dried Italian seasoning and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. Add water (or wine!) as needed (but you really may not need this step, especially if your can of tomatoes is extra juicy!), a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.

After 30 minutes...

1.  Wipe the eggplant dry with paper towels.

2. Spray a roasting sheet with olive oil or non-stick spray

3. Lay eggplant slices on the roasting sheet, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning (& Maybe a dash of garlic salt, if you're into it!). 

4. Roast the eggplant about 25 minutes on 375 degrees (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

Last but certainly not least...

While the eggplant roasts, thinly slice the fresh basil leaves and combine the freshly grated Parmesan and low-fat mozzarella blend.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn the oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  KEEP A VERY CLOSE EYE on the eggplant pizzas while they are under the broiler! It should take about 5 minutes (or less, depending on your oven.)

 

& There you go, delicious, carb-free pizzas!! Don't be intimidated by all of the steps, I promise it is WAY easier than it looks.

 

Serve your eggplant pizzas with a delicious salad and some simple spaghetti on the side (Shhhh, don't tell, you can cheat with the sauce for the spaghetti. I buy the basic organic marinara from Trader Joe's.)

 

Enjoy!!

Much Love,
Hailey (I'm so happy to be back!!) :)