Meatless Monday #16! These little pizzas are actually gluten-free, vegetarian and low-glycemic. This recipe is actually an adaptation from a Julia Child recipe.
1 globe eggplant (about 8 oz., 9-10 in. long)
1 tbsp. salt, to remove moisture from eggplant
2 tbsp. olive oil
2 tsp. dried Italian seasoning
10 large basil leaves, cut in strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
Hot pepper flakes, for sprinkling (optional)
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano
1. Cut the eggplant into 3/4 inch thick slices; discard the ends.
2. Put the eggplant slices 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.
3. Preheat oven to 375F.
4. Meanwhile, make the sauce: heat olive oil and sauté garlic until fragrant (not yet brown). Add the tomatoes, dried Italian seasoning, and oregano; let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks.
5. After the 30 minutes, wipe the eggplant with paper towels to remove salt and moisture.
6. Spray roasting sheet with olive oil, lay eggplant slices, brush tops with olive oil and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (not mushy).
7. Remove eggplant from oven, turn oven setting to broil.
8. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with think basil slices, sprinkle with Parmesan and top with a generous amount of Mozzarella.
9. Put pizzas under the broiler until the cheese is melted and slightly browned.
10. Serve hot, with red pepper flakes to sprinkle if desired.
There are a lot of steps but they are very simple. You could even buy sauce if you want, but honestly, it is very easy and can be prepared while the eggplant is releasing its natural moisture.
While eating these little pizzas, I had to use a fork and knife (I used a steak knife so that it would cut really well but I think a regular table knife would do the job). I don’t think the eggplant would ever get crispy enough to eat with your hands.
I meant to sprinkle with the red pepper flakes but at the last minute I completely forgot. The jar was still on the counter after the meal while I was cleaning up. Oops. Other than that, I followed the recipe above.