It’s been a while but I’ve been busy as a bee cooking things up in my kitchen! So as not to waste any time let’s get started on talking about food! Here’s a recipe I saw while browsing Pinterest recipes, of course and it piqued my interested because 1. it’s a healthy version of pizza and 2. it’s a Julia recipe. I am one of those people that actually loves eggplant whether it’s baked, fried, in babaganoush, however it’s made I love it! I also love pizza and the fact that this recipe is gluten free (for a friend of mine) made this recipe perfect for our Monday Night Dinner Parties! Below is a list of the ingredients, pretty simple and aside from letting the eggplants sit so as to bring out the water in them, the recipe doesn’t take much time either.
- 1 globe eggplant (about 8 ounces and 9-10 inches long)
- 1 tbsp salt (for drawing water out of eggplant)
- 2 tbsps olive oil (for brushing eggplant before roasting)
- 2 tsps italian seasoning (dried, for sprinkling on eggplant before roasting)
- 10 basil leaves (large, cut in chiffonade strips, optional. I used dried.)
- 1/3 cup freshly grated parmesan
- 1/3 cup low fat mozzarella (finely grated, blend)
- hot red pepper flakes (for sprinkling finished pizza, optional)
- extra-virgin olive oil (2-3 tsp.)
- 3 large garlic cloves (very finely chopped)
- 1 can diced tomatoes (good quality petite, with liquid, or use 3 cups peeled and diced fresh tomatoes)
- 1/2 tsp seasoning (dried italian, blend)
- dried oregano (1/4 tsp., use Greek or Turkish oregano)
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 (use Greek or Turkish oregano)
This recipe turned out amazing! The taste was perfect and everyone loved the ‘pizzas!’ Here’s where I found the recipe, when I clicked from Pinterest my ever so wonderful online never ending cookbook!