Eggplant Pizzas

Eggplant Pizzas

Barely adapted from Julia Child and greatly inspired by KalynsKitchen

Ingredients

Serves 4

1 medium globe eggplant, sliced into ¾-inch thick slices (try to make them as even as possible to they all cook at the same rate)

1 tablespoon fine grain sea salt

2 tablespoons olive oil

2 teaspoons Italian seasoning

⅓ cup grated Parmesan cheese

⅓ cup shredded mozzarella cheese

1 cups marinara sauce (or your favorite pizza sauce)

Your favorite pizza toppings (pepperoni, mushrooms, onions, sausage, bacon, black olives, green peppers, etc)

Directions

Put eggplant slices on a layer of paper towels and sprinkle both sides generously with salt.

Let the eggplant slices sit for about 20 minutes to draw out the liquid.

Preheat oven to 375ºF (190ºC) and place a rack in the middle.

Carefully wipe the eggplant slices dry with paper towels (this removes also the salt.)

Grease a baking sheet with olive oil, lay eggplant slices, and brush the top with olive oil.

Sprinkle with Italian seasoning, cover with foil, and roast in the oven for about 20 to 25 minutes or until golden (be careful, you don’t want the slices to become mushy and lose their shape!)

Remove the eggplant slices and turn the oven settings to broil.

Spread a couple of tablespoons of marinara sauce on top of each slice, sprinkle with a generous amount of Parmesan cheese, mozzarella cheese, and add your favorite toppings.

Broil until the cheese melts and it’s slightly browned, about 6 to 7 minutes.

Devour!