Eggplant “Pizzas”
Why I Love This Recipe
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).
Ingredients You'll Need
Eggplant
Salt
Olive oil
Oregano
Tomato sauce
Cheese
Directions
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.
