Monday, September 1, 2014

Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)


Happy Labor Day! The unofficial end of summer, seems too soon yet.
Julia's eggplant pizzas are one of my favorite summer meals. We have been enjoying them for dinner with a salad. I hope you will try this....it's that good. I'll be making it again tomorrow since some nice person left me some beautiful plum tomatoes and an eggplant from their garden. I still don't know who ;o)

 
Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)

(Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant.  Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks.

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)Serve hot, with red pepper flakes to sprinkle on pizza if desired.
 
 
With this post, I am joining Rattlebridge Farm for Foodie Friday.
We took time to enjoy the beautiful weather on Saturday. Thank you for stopping by!
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

21 comments:

  1. Oh I bet these are great!
    I will try for sure.Thanks Debbie.

    ReplyDelete
    Replies
    1. I am pretty sure you will love them as much as we do. Let me know :-)

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  2. Sounds like a great summer meal! How fun to be gifted garden goodies-enjoy:@)

    ReplyDelete
    Replies
    1. It took me three days to find out who left me the garden goodies! Sweet friend :-)

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  3. Beautiful shot of the pizzas and of you hiking! My BIL just completed almost four weeks of hiking the John Muir trail! By himself!! Not something I would want to do but so proud of him!

    ReplyDelete
    Replies
    1. Jacqueline, that is quite an accomplishment for your BIL. When I was younger (and before this world got crazy), I wanted to hike the Appalachin Trail from Georgia to Maine. I hope you try the pizzas,

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  4. Replies
    1. You can also make them with zucchini if you only have that on hand.

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  5. I can't wait to show this to my hubs...his eggplants are doing better than anything in his garden this year and we are looking for ways to cook it! These look delicious!

    ReplyDelete
    Replies
    1. Making these with fresh picked eggplant from your garden will be even better!

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  6. Hi Debbie, such fabulous food. My husband would love these, because he loves pizza and eggplants.
    You two look great! Happy September. xo

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  7. I have some small eggplants growing in a container. Not sure if they'll work for this but I'd love to try! They certainly do look scrumptious, Debbie. Love that shot of you and Joe :)

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  8. I love eggplant, but I totally never would have thought to use them in this way - what a brilliant idea. Eggplant are still a bit pricey in my part of the world right now, but as the days are warming up and heading into spring, I will definitely be giving these a try when summer rolls around.

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  9. These really look great...a must try for sure.

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  10. They ARE good!:)
    Thanks Debbie..even cooled I found them delicious.

    ReplyDelete
    Replies
    1. Thanks for the feedback Monique. We had them again tonight, and put that pretty little round on a nice mound of angel hair pasta!

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  11. Pretty, tasty, and healthy……….a winning combination!
    You two look like you are enjoying a beautiful day in the mountains.

    ReplyDelete
    Replies
    1. Sarah, if you and the Chef like eggplant and tomatoes, you will enjoy these. The day was beautiful in the mountains!

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  12. Very Italian. Love the way they turned out. Will have to give this recipe a try soon!

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  13. What lovely looking eggplant pizzas, Debbie, and healthy and colorful at the same time. Wasn't it nice to receive the fresh produce as a gift? I sure love that photo of you and Joe. How great that you two can enjoy the outdoors together.
    Happy weekend to you, sweet friend! xo

    ReplyDelete

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