Do you know that Julia Child lived to be just 2 days shy of 92. That’s pretty impressive for a woman known for saying, “If you’re afraid of butter, use cream.” Have we been lied to all these years by being told butter and bacon and other deliciously fatty foods are bad for us? Is butter actually the secret to making it to your 90s? Perhaps I’ve discovered a great conspiracy. Although, more likely, Ms. Child is just evidence of my theory that people who cook tend to be healthier. And I don’t just mean healthy cooks, I mean people who cook anything as opposed to heating up a preservative filled frozen dinner. There’s also my second theory that Julia didn’t actually eat the butter and cream ridden dishes she’s famous for every day. Maybe it was these delicious and healthy eggplant pizzas that kept her going all those years. I can’t think of a better reason to get in your kitchen and make these adorable, tasty pizzas!
- 1 large eggplant
- 1 TB salt, plus additional as needed
- 3 TB olive oil, divided
- 3 tsp Italian seasoning or Herbs de Provence
- 3 large garlic cloves, very finely chopped
- 1 28 ounce can good quality petite diced tomatoes with liquid
- 1/4 tsp. dried oregano
- 2 tsp sugar
- 1/3 cup freshly grated Parmesan
- 1/3 cup finely grated mozzarella cheese
- hot red pepper flakes, to taste
1. Preheat the oven to 375 degrees
2. Slice the eggplant into 3/4 inch slices. Place slices on a double layer of paper towels and generally salt both sides. This is to draw the water out of the eggplant. Cover with an additional paper towel, and set aside for about 30 minutes.
3. While the eggplant is sitting, start making the sauce. Saute the garlic in about 1 TB of olive oil over medium heat. Cook for about one minute, being careful not to burn. Stir in the diced tomatoes, oregano, sugar, and salt and pepper to taste. Bring the sauce to a simmer and allow to cook until thickened, about 10 minutes.
4. When the eggplants have drained, place them on a roasting sheet. Drizzle the tops with olive oil and sprinkle with herbs de provence. Roast in the oven for 25 minutes.
5. Take the eggplants out of the oven, and spoon the tomato sauce evenly on each slice. Top with a mixture of the mozarella and parmesan cheeses. Turn the oven up to Broil and broil the eggplants for about 5 minutes until the cheese is golden brown and bubbly. Sprinkle with red pepper flakes if desired.
Source: Adapted from Kalyn’s Kitchen (orginally Julia Child’s recipe)