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Eggplant “Pizzas”


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Member since 2014

Serves | Prep Time | Cook Time 20 minutes

Ingredients

Eggplant
Salt
Olive oil
Oregano
Tomato sauce
Cheese


Cut eggplant in 3/4” slices.


Salt both sides.


Let sit about 20 minutes.


Rinse pieces and drain.


Put on oiled baking dish.


Put a little oil and oregano on top.


Cover with foil or wok top.


Bake in 350 to 375 degree oven for about 20 minutes until just tender.


Cover with a tomato sauce.


Sprinkle with cheese (your choice).


Broil a few minutes just before serving.


Pairs Well With


Notes

Photograph from Kalyn's Kitchen: http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html

Yvette's Notes: A long, thin eggplant (female) is preferable to a short, rounder eggplant (male). The female eggplant has more, smaller seeds; the male eggplant bas larger, fewer seeds, and a more bitter taste. Male eggplants tend to have less of an indentation on the vine stem end than the females.

Kosher (dairy).

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