Hamdi Saidani This easy Julia Child Eggplant Pizza is a quick, healthy, and delicious alternative to traditional pizza. With a crispy eggplant base, topped with creamy tomato sauce and melted cheese, it’s a simple yet satisfying meal. Feel free to customize it with your favorite ingredients for a personalized touch.
Ingredients Needed
- 1 globe eggplant (about 8 ounces, 9-10 inches long)
- 1 tablespoon salt
- 2 tablespoons olive oil
- 2 teaspoons dried Italian seasoning
- 10 large basil leaves, thinly sliced (optional)
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup finely grated mozzarella cheese
- Red pepper flakes (optional)
For the Sauce:
- 3 teaspoons extra-virgin olive oil
- 3 large garlic cloves, finely chopped
- 1 can (14.5 ounces) petite diced tomatoes, with liquid
- 1/2 teaspoon dried Italian seasoning blend
- 1/4 teaspoon dried oregano
How To Make Julia Child Eggplant Pizza
- Prepare the Eggplant: Trim both ends of the eggplant and slice into 3/4-inch thick rounds. Arrange slices on a double layer of paper towels and sprinkle both sides generously with salt. Let sit for about 30 minutes to extract excess moisture.
- Preheat the Oven: After the eggplant has rested for 15 minutes, preheat your oven to 375°F (190°C).
- Make the Sauce: In a pan, heat 2-3 teaspoons of olive oil over medium heat. Add the finely chopped garlic and sauté until fragrant, being careful not to let it brown. Stir in the diced tomatoes, dried Italian seasoning, and oregano. Let the mixture simmer gently, breaking up the tomatoes with a fork, until the sauce thickens. If needed, add water a few tablespoons at a time to maintain a saucy consistency.
- Prepare the Eggplant for Roasting: After 30 minutes, pat the eggplant slices dry with paper towels to remove excess salt and moisture. Place the slices on a baking sheet lined with parchment paper or lightly greased. Brush the tops with olive oil and sprinkle with dried Italian seasoning.
- Roast the Eggplant: Place the baking sheet in the preheated oven and roast for about 25 minutes, ensuring the slices remain firm and do not become mushy.
- Assemble the Pizzas: Remove the roasted eggplant from the oven and set the oven to broil. Spoon a few tablespoons of the prepared tomato sauce onto each eggplant slice. Sprinkle with the sliced basil, if using, and top with a generous amount of Parmesan and mozzarella cheeses.
- Broil the Pizzas: Place the assembled eggplant pizzas under the broiler until the cheese is melted and lightly browned, approximately 6-7 minutes. Keep a close eye to prevent burning.
- Serve: Serve the eggplant pizzas hot, with red pepper flakes on the side for those who enjoy a bit of heat.
Recipe Tips
- Choose Firm Eggplants: Select eggplants that are firm and have shiny, smooth skin. Avoid those with soft spots or wrinkles, as they may be overripe and could result in a soggy pizza base.
- Salt the Eggplant: After slicing, sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This process draws out excess moisture, helping to prevent a soggy crust.
- Preheat the Oven: Ensure your oven is preheated to 375°F (190°C) before roasting the eggplant slices. A hot oven helps achieve a crispy texture.
- Use a Parchment-Lined Baking Sheet: Place the eggplant slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
- Monitor Broiling Time: When broiling the assembled pizzas, keep a close eye on them. Broiling can quickly brown the cheese, so watch carefully to avoid burning.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers eggplant pizza in an airtight container and refrigerate for up to three days.
- Freeze: Place the cooled leftovers eggplant pizza on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to two months.
- Reheating: To reheat leftover eggplant pizza, place the slices on a baking sheet and warm them in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through.
Nutrition Fact
Serving Size: 1 slice (approximately 131 grams)
- Calories: 145
- Total Fat: 8g
- Saturated Fat: 4.2g
- Trans Fat: 0.2g
- Monounsaturated Fat: 2.1g
- Polyunsaturated Fat: 0.7g
- Cholesterol: 23mg
- Sodium: 624mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2.4g
- Sugars: 4.4g
- Protein: 8g
- Potassium: 260.5mg
More Julia Child Recipes:
Julia Child Eggplant Pizza
Description
This easy Julia Child Eggplant Pizza is a quick, healthy, and delicious alternative to traditional pizza. With a crispy eggplant base, topped with creamy tomato sauce and melted cheese, it’s a simple yet satisfying meal. Feel free to customize it with your favorite ingredients for a personalized touch.
Ingredients
For the Sauce:
Instructions
- Prepare the Eggplant: Trim both ends of the eggplant and slice into 3/4-inch thick rounds. Arrange slices on a double layer of paper towels and sprinkle both sides generously with salt. Let sit for about 30 minutes to extract excess moisture.
- Preheat the Oven: After the eggplant has rested for 15 minutes, preheat your oven to 375°F (190°C).
- Prepare the Eggplant for Roasting: After 30 minutes, pat the eggplant slices dry with paper towels to remove excess salt and moisture. Place the slices on a baking sheet lined with parchment paper or lightly greased. Brush the tops with olive oil and sprinkle with dried Italian seasoning.
- Roast the Eggplant: Place the baking sheet in the preheated oven and roast for about 25 minutes, ensuring the slices remain firm and do not become mushy.
- Assemble the Pizzas: Remove the roasted eggplant from the oven and set the oven to broil. Spoon a few tablespoons of the prepared tomato sauce onto each eggplant slice. Sprinkle with the sliced basil, if using, and top with a generous amount of Parmesan and mozzarella cheeses.
- Broil the Pizzas: Place the assembled eggplant pizzas under the broiler until the cheese is melted and lightly browned, approximately 6-7 minutes. Keep a close eye to prevent burning.
- Serve: Serve the eggplant pizzas hot, with red pepper flakes on the side for those who enjoy a bit of heat.
Notes
- Choose Firm Eggplants: Select eggplants that are firm and have shiny, smooth skin. Avoid those with soft spots or wrinkles, as they may be overripe and could result in a soggy pizza base.
- Salt the Eggplant: After slicing, sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes. This process draws out excess moisture, helping to prevent a soggy crust.
- Preheat the Oven: Ensure your oven is preheated to 375°F (190°C) before roasting the eggplant slices. A hot oven helps achieve a crispy texture.
- Use a Parchment-Lined Baking Sheet: Place the eggplant slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
- Monitor Broiling Time: When broiling the assembled pizzas, keep a close eye on them. Broiling can quickly brown the cheese, so watch carefully to avoid burning.
Julia Child Eggplant Pizza
