Vegetarian, low-carb, moderate-fat, gluten-free. Loosely adapted from Julia Child’s Eggplant Pizzas at: http://juliachildsrecipes.com/dinner/julia-childs-eggplant-pizza/.
Ingredients:
- One globe eggplant (about 10 inches in length and 9 oz.)
- 1 T. salt
- 2 T. olive oil
- 2 t. Italian seasoning
- 1 t. oregano
- 2 medium fresh tomatoes, sliced into rounds
- ⅓ c. parmesan cheese (freshly grated)
- ⅓ c. mozzarella cheese (freshly grated)
- 2 T. fresh (or dried) basil
Instructions:
- Wash eggplant but do not peel. Cut eggplant in circles, with at least half an inch thickness for each. Let soak for 30 minutes in water to which salt has been added.
- After about 15 minutes, start preheating oven to 375° F.
- While oven is preheating, wash and slice the tomatoes.
- After eggplant slices have soaked, drain off salt water and dry the slices.
- Place the eggplant slices on a well-greased baking sheet.
- Brush the tops of the slices with the olive oil, then sprinkle on the seasonings.
- Roast the eggplant slices for about 25 minutes.
- Take eggplant from oven and place a slice of tomato on each of the eggplant slices.
- Add your cheeses and basil on top, and place them back into the oven on a broiler setting. Broil for at least 6 minutes, but do not overdo it. You just need to heat them up enough to melt the cheeses on top.
Servings: Makes 4 servings of 2 slices each
Nutrition Information (per 2-slice serving):
- Calories 138
- Carbohydrate 6 g
- Fat 11 g
- Fiber 2 g
- Protein 6 g
Mom J's Cookbook 