Julia Child's Eggplant Pizzas

Ok, I'm going to be honest with you guys. I've been on a bit of a blog hiatus for the past 3 weeks. I have still been cooking new recipes, but I haven't been posting them in the blog. Therefore, I'm about 8 recipes behind in my posting. So what I'm going to do for the next 8 posts is just post the pictures and the recipes and maybe a few comments. My hope is that once I catch up today, then I'll get back into the swing of things and give you guys some posts worth reading. :-) Enjoy.

I was first drawn to this particular recipe because it is a Julia Child recipe and I'm pretty much in love with her. It was very good! Not super filling though, so you definitely need to fix something on the side to go with it, or just make more of it. I had one (large) eggplant for four people and it just wasn't quite enough.

Julia Child's Eggplant Pizzas

Yield: 3-4 servings or 6-8 appetizer servings

1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 tbsp salt, for drawing water out of eggplant
about 2 tbsp 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

1. 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 375°F)
2. 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. (Don't let it brown.) 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. (Add water as needed, a few tbsp at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)
3. 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.)
4. 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 tbsp 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. Serve hot, with red pepper flakes to sprinkle on pizza if desired.