The Perfect Julia Child Eggplant Pizza Recipe for Easy Dinners

Julia Child’s eggplant pizza transforms an ordinary vegetable into a culinary sensation that will revolutionize your dinner routine.

Crisp, golden slices of eggplant create a surprisingly delectable foundation for this unexpected dish.

Layers of rich tomato sauce and gooey cheese melt together, creating a harmonious blend of flavors and textures.

Mediterranean influences shine through in this innovative recipe that challenges conventional pizza expectations.

Each bite promises a delightful combination of robust ingredients that dance across your palate.

The beauty of this dish lies in its simplicity and adaptability to personal taste preferences.

Preparing this pizza feels like a gourmet adventure without requiring complex cooking techniques: get ready to impress.

Savor the Unique Flavors of Julia Child Eggplant Pizza

• Transform Veggies into Pizza: Swap traditional pizza crust with roasted eggplant slices for a low-carb, creative twist that sneaks more vegetables into your meal while satisfying pizza cravings.
• Master Simple Gourmet Technique: Learn Julia Child's elegant roasting method that brings out rich, caramelized flavors in eggplant without complicated cooking skills, making restaurant-quality food accessible at home.
• Enjoy Guilt-Free Comfort Food: Indulge in a lighter version of pizza that's packed with protein from cheese, nutrients from eggplant, and bursting with Italian-inspired seasonings, perfect for health-conscious food lovers who don't want to compromise on taste.

Key Ingredients for Julia Child Eggplant Pizza

• Eggplant: Meaty vegetable base for the pizza, best when firm and deep purple with smooth skin.
• Olive Oil: Helps roast eggplant and adds rich flavor, extra virgin preferred for best taste.
• Tomato Sauce: Provides moisture and classic pizza flavor, homemade or high-quality store-bought recommended.
• Parmesan Cheese: Adds sharp, salty flavor and helps create golden brown topping, freshly grated preferred.
• Mozzarella Cheese: Creates melty, stretchy texture and provides creamy base for pizza.
• Salt: Helps draw moisture from eggplant and enhances overall flavor.
• Dried Italian Seasoning: Provides herbal and aromatic flavor profile to the dish.
• Basil: Fresh herb that adds bright, peppery flavor and classic Italian touch.
• Red Pepper Flakes: Optional spicy garnish for those who enjoy extra heat.

A Comprehensive Guide to Julia Child Eggplant Pizza

Step 1: Prepare The Eggplant for Magic

Trim both ends of the eggplant and slice into 3/4-inch thick rounds. Spread slices on paper towels and generously sprinkle salt on both sides. Let sit for 30 minutes to draw out extra moisture and reduce bitterness.

Step 2: Pat and Dry The Slices

After 30 minutes, gently press paper towels on eggplant to remove excess salt and liquid. This helps create a crispy texture during roasting.

Step 3: Season The Eggplant Rounds

• Olive oil
• Dried Italian seasoning
• Salt
• Black pepper

Place eggplant slices on a baking sheet lined with parchment paper. Brush each slice with olive oil and sprinkle seasonings evenly.

Step 4: Roast The Eggplant Slices

Preheat oven to 375°F. Roast eggplant for 25 minutes until edges are golden and slices remain firm. Check occasionally to prevent burning.

Step 5: Transform Into Mini Pizzas

• Tomato sauce
• Fresh basil leaves
• Parmesan cheese
• Mozzarella cheese

Spoon tomato sauce on each roasted eggplant slice. Sprinkle chopped basil, then top generously with cheeses.

Step 6: Broil The Eggplant Pizzas

Set oven to broil. Place topped eggplant slices under broiler for 6-7 minutes until cheese melts and turns light golden brown. Watch carefully to prevent burning.

Step 7: Serve And Enjoy

Transfer eggplant pizzas to serving plate. Offer red pepper flakes on side for extra kick. Serve immediately while hot and crispy.

Insider Tips for Julia Child Eggplant Pizza

• Rescue Moisture Woes: Carefully pat eggplant slices dry with paper towels after salting to remove excess water and prevent soggy results.
• Master Quick Broiling: Keep oven rack close to the broiler and watch pizzas constantly, rotating if needed to ensure even golden-brown cheese melting.
• Select Perfect Produce: Look for eggplants with deep purple, glossy skin that feel heavy and firm when gently squeezed, indicating freshness and optimal ripeness.
• Optimize Baking Surface: Ceramic pizza stones or preheated metal baking sheets help create crispy crusts by distributing heat evenly and absorbing excess moisture.
• Enhance Flavor Layers: Brush eggplant slices with olive oil and sprinkle dried herbs before roasting to intensify taste and create a more complex flavor profile.

Smart Storage Solutions for Julia Child Eggplant Pizza

• Freeze Smartly: Stash individual pizza slices on a parchment-lined baking sheet, flash freeze for one hour, then transfer to vacuum-sealed bags. This method prevents freezer burn and maintains crispy crust texture for up to two months. Label bags with date and contents for easy tracking.
• Refrigerate Strategically: Nestle leftover slices in a glass container with a tight-fitting lid, placing wax paper between layers to prevent sogginess. Consume within three days for optimal flavor and texture. Keep away from strong-smelling foods to preserve the pizza's delicate taste profile.
• Reheat Perfectly: Revive cold slices using a pizza stone or cast-iron skillet for maximum crispiness. Preheat oven to 375°F, arrange pizza on the hot surface, and warm for 8-12 minutes.

Creative Variations for Julia Child Eggplant Pizza

• Mediterranean Mini Feast: Replace traditional tomato sauce with homemade tzatziki, add crumbled feta cheese, and sprinkle za'atar spice blend for a Greek-inspired experience.
• Smoky Vegetarian Delight: Use chipotle-infused tomato sauce, top with smoked gouda cheese, and garnish with fresh cilantro for a robust, rich flavor profile.
• Pesto Garden Style: Swap tomato sauce with vibrant basil pesto, add roasted cherry tomatoes, and use a blend of parmesan and ricotta cheeses for creamy texture.
• Spicy Provençal Edition: Incorporate harissa paste into tomato sauce, top with goat cheese, and finish with fresh thyme leaves for a southern French approach.

Closing Reflections on Julia Child Eggplant Pizza

Culinary magic unfolds with Julia Child’s eggplant pizza, an ingenious twist on traditional pizza.

Mediterranean flavors dance across roasted eggplant slices, creating a delightful canvas for cheese and sauce.

Cheese melts seductively, transforming humble vegetables into gourmet delicacies.

Parmesan and mozzarella create irresistible golden-brown surfaces that beckon taste buds.

Simple ingredients combine with sophisticated techniques, showcasing French-inspired cooking prowess.

Passionate cooks, dive into this recipe – share your delectable creations, spark conversations in comments, and spread culinary joy across social platforms!

Julia Child Eggplant Pizza Recipe

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4.6 from 17 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Julia Child’s Eggplant Pizza redefines comfort cuisine with Mediterranean charm. Roasted eggplant slices nestled on crispy pizza dough create a delightful blend of rustic flavors you’ll savor with pure culinary pleasure.

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Ingredients

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Main Ingredients:

• 1 globe eggplant (about 8 ounces, 9–10 inches long)
• 1 can (14.5 ounces) petite diced tomatoes, with liquid

Cheese and Herb Ingredients:

• ⅓ cup freshly grated Parmesan cheese
• ⅓ cup finely grated mozzarella cheese
• 10 large basil leaves, thinly sliced (optional)
• 2 teaspoons dried Italian seasoning
• ½ teaspoon dried Italian seasoning blend
• ¼ teaspoon dried oregano

Seasoning and Oil Ingredients:

• 1 tablespoon salt
• 2 tablespoons olive oil
• 3 teaspoons extra-virgin olive oil
• 3 large garlic cloves, finely chopped
• Red pepper flakes (optional)

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Instructions

1. Slice the eggplant into 3/4-inch (19 millimeters) thick rounds after trimming both ends. Generously salt both surfaces and lay on double-layered paper towels to extract excess moisture for 30 minutes.
2. Thoroughly blot the eggplant slices with fresh paper towels to remove salt and accumulated liquid, ensuring they are completely dry.
3. Arrange the eggplant rounds on a parchment-lined baking sheet, ensuring they do not overlap. Drizzle each slice with extra virgin olive oil and sprinkle with dried Italian herb blend.
4. Preheat the oven to 375°F (190°C). Position the baking sheet in the center rack and roast the eggplant for approximately 25 minutes until edges become golden and slices remain structurally intact.
5. Switch the oven to broil setting. Carefully spread tomato sauce across each roasted eggplant slice, leaving a small border around the edges.
6. Distribute freshly chopped basil leaves over the sauced eggplant. Top generously with shredded mozzarella and grated Parmesan cheeses.
7. Position the topped eggplant slices under the broiler, watching closely for 4-6 minutes until cheese melts and develops a light golden-brown coloration.
8. Remove from oven and let cool for 2-3 minutes. Garnish with optional red pepper flakes and serve immediately while warm and crispy.

Notes

• Pick Robust Eggplants: Seek out plump, glossy eggplants with taut, unblemished skin that feels heavy and dense when gently squeezed.
• Drain Moisture Effectively: After salting eggplant slices, use clean kitchen towels to pat them completely dry, removing excess water and salt residue.
• Optimize Oven Temperature: Calibrate your oven to ensure accurate heating, creating the perfect environment for roasting eggplant and melting cheese.
• Prepare Baking Surface: Line your sheet pan with high-quality parchment paper, ensuring even heat distribution and preventing unwanted sticking.
• Watch Broiling Closely: Position the oven rack near the top element and monitor pizza closely during broiling to achieve golden-brown perfection without charring.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 185
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 10 mg