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.
Ingredients
Scale
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)
Instructions
- 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.
- Thoroughly blot the eggplant slices with fresh paper towels to remove salt and accumulated liquid, ensuring they are completely dry.
- 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.
- 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.
- Switch the oven to broil setting. Carefully spread tomato sauce across each roasted eggplant slice, leaving a small border around the edges.
- Distribute freshly chopped basil leaves over the sauced eggplant. Top generously with shredded mozzarella and grated Parmesan cheeses.
- Position the topped eggplant slices under the broiler, watching closely for 4-6 minutes until cheese melts and develops a light golden-brown coloration.
- 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