Julia Child's Eggplant Pizzas
This was delicious! My wife and I loved it! Next time I'm doubling the recipe. Don't skip on the basil or hot pepper flakes!
This was delicious! My wife and I loved it! Next time I'm doubling the recipe. Don't skip on the basil or hot pepper flakes!
- 1/3 cup freshly grated parmesan
- 1 ounces and 9-10 inches long
- 1 tablespoon salt for drawing water out of eggplant
- 2 tablespoons olive oil for brushing eggplant before roasting
- 2 teaspoons italian seasoning dried for sprinkling on eggplant before roasting
- 10 leaves large cut in chiffonade strips, optional
- 1/3 cup mozzarella cheese finely grated low-fat, blend
- hot red pepper flakes for sprinkling finished piz optional
- 3 teaspoons virgin olive oil extra-
- 3 large garlic cloves very finely chopped
- 14 1/2 ounces petite diced tomatoes good quality with liquid, or use 2 cups peeled and diced fresh tomatoes
- 1/2 teaspoon italian seasoning dried blend
- 1/4 teaspoon dried oregano use greek or turkish oregano
- Carbohydrate 0.270666666895475 g
- Cholesterol 5.86666667162606 mg
- Fat 1.9073333349457 g
- Fiber 0 g
- Protein 2.56400000216748 g
- Saturated Fat 1.15340000097503 g
- Serving Size 1 1 serving (117g)
- Sodium 101.933333419503 mg
- Sugar 0.270666666895475 g
- Trans Fat 0.117400000099244 g
- Calories 29 calories
Step-by-step
- Ingredients: 1/3 cup freshly grated parmesan, 1 ounces and 9-10 inches long eggplant, 1 tablespoon salt, 2 tablespoons olive oil, 2 teaspoons Italian seasoning, 10 large basil leaves (optional), 1/3 cup low-fat mozzarella cheese, hot red pepper flakes (optional), 3 teaspoons extra-virgin olive oil, 3 large garlic cloves, 14 1/2 ounces petite diced tomatoes (or 2 cups peeled and diced fresh tomatoes), 1/2 teaspoon Italian seasoning, 1/4 teaspoon dried oregano.
- Prepare the eggplant: Salt the eggplant and let it sit to draw out moisture.
- Roast the eggplant: Brush with olive oil, sprinkle with Italian seasoning, and roast until tender.
- Sauté garlic in olive oil.
- Add tomatoes and seasonings to the garlic.
- Simmer the tomato mixture until slightly thickened.
- Assemble the pizzas: Layer roasted eggplant, tomato mixture, mozzarella, and parmesan on a baking sheet.
- Bake until cheese is melted and bubbly.
- Garnish with basil and red pepper flakes (optional).
Julia Child's Eggplant Pizzas: A Culinary Adventure
As a busy professional woman, juggling a demanding career and a vibrant social life, I often find myself craving quick, delicious, and healthy meals. This recipe for Julia Child's Eggplant Pizzas has become a staple in my weeknight rotation. It's surprisingly simple to make, yet the flavor profile is sophisticated and satisfying. The best part? It allows for incredible customization, making it a versatile dish that caters to various tastes and dietary needs.
The beauty of this recipe lies in its simplicity and elegance. The eggplant, roasted to perfection, provides a delightful smoky texture and a subtle sweetness that perfectly complements the tangy tomatoes and the creamy, melted mozzarella. The combination of fresh basil and a sprinkle of red pepper flakes adds a layer of aromatic complexity, transforming a simple pizza into a culinary masterpiece. I've experimented with different types of cheese – from a sharp provolone to a creamy fontina – and each variation has resulted in a uniquely delicious pizza. The flexibility of this recipe allows me to utilize whatever fresh ingredients are available, making it an incredibly adaptable dish for any season.
Beyond its deliciousness, this recipe is incredibly efficient. The roasting time for the eggplant can be used to prepare the tomato sauce, and the assembly of the pizzas is remarkably quick. This makes it a perfect meal solution for those busy evenings when time is of the essence. I often find myself preparing a double batch, knowing that leftovers make for a fantastic lunch the next day – even better cold!
The heart of this dish is undoubtedly the eggplant. The initial salting process is key; it draws out excess moisture, preventing a soggy pizza base. I've found that using a high-quality extra-virgin olive oil significantly enhances the flavor profile of the roasted eggplant, lending a rich, fruity note that perfectly balances the savory elements of the dish. The tomatoes, too, play a crucial role. I prefer using high-quality, petite diced tomatoes, but fresh, home-grown tomatoes also work beautifully. The sweetness of the tomatoes beautifully contrasts with the slightly bitter notes of the eggplant, creating a delightful dance of flavors on the palate.
The simplicity of this recipe is not a limitation but rather an invitation for culinary creativity. I've experimented with adding various herbs and spices to both the eggplant and the tomato sauce, discovering new flavor combinations with each attempt. I've added sun-dried tomatoes for a more intense umami flavor, and experimented with different types of oregano, finding that the Greek variety provides a more robust and earthy aroma. Even the cheese offers endless possibilities. I've recently started experimenting with goat cheese, and the tanginess beautifully cuts through the richness of the other ingredients.
In the end, this recipe is more than just a meal; it's an experience. It's a testament to the power of simple, fresh ingredients to create something truly remarkable. It’s a reminder that even the most demanding schedules can accommodate delicious, home-cooked meals. And the best part? I know I can always count on this recipe to impress, whether I'm hosting friends for dinner or simply treating myself to a delicious, satisfying weeknight supper.
So, whether you're a seasoned chef or a kitchen novice, I highly recommend giving Julia Child's Eggplant Pizzas a try. It's a recipe that's as versatile as it is delicious, allowing for countless adaptations and ensuring that each iteration is as unique and satisfying as the last.
