Even if you only have a slight interest in food or cooking, and I assume you do since you are here, you’ve probably heard of Julia Child. She is the undisputed Grand Dame of French cooking and I have no doubt her legacy will live on forever. However sometimes it’s hard to find a recipe of her’s that works for today’s modern (meaning busy and health conscious) family. That’s where her eggplant pizza’s come in. By replacing the crust of the pizza with rounds of eggplants you are upping your daily vegetables while lowering your simple sugar intake. And it’s delicious and easy to personalize! The lovely Julia of course made her own pizza sauce but I used store bought to save time.
2 teaspoons salt
2 tablespoons olive oil
1/2 cup pizza sauce
2 cups greens, I used baby kale
1 cup mozzarella, shredded or sliced if in ball form
pinch chili flakes, optional
salt and pepper to taste
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Slice the eggplant into circles 1/2″ thick. Sprinkle the slices with salt and allow to sit on doubled up paper towels for at least 20 minutes. The salt helps to draw out the water in the eggplant. This is important because it helps prevent a soggy bland base.
- Brush off the excess water and salt. Rub the eggplant with the olive oil and roast in the oven for 25 minutes.
- Top with the pizza sauce, greens, sliced mozzarella, chili flakes if using. Turn the oven up to broil and broil for 3-5 minutes, until the cheese melts and gets a hint of brown to it.
- Salt and pepper to taste, serve.