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JULIA CHILD’S EGGPLANT PIZZAS

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I love this recipe for Julia Child’s Eggplant Pizzas made on a base of roasted eggplant. The eggplant pizzas are low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet friendly.

Julia was known for her appreciation of bread, butter, and wine, so when you’re writing a blog focused on carb-conscious cooking, finding a suitable Julia Child recipe that will appeal to your readers can be a challenge.  That’s why I was so excited to find these Julia Child’s Eggplant Pizzas in From Julia Child’s Kitchen, my one and only Julia Child cookbook.  This recipe illustrates perfectly how Julia was ahead of her time with this low-carb, gluten-free, vegetarian, and low-glycemic pizza.

JULIA CHILD'S EGGPLANT PIZZAS
yield: MAKES 3-4 SERVINGS OR 6-8 APPETIZER SERV
prep time: 50 MINUTES (INCLUDING TIME FOR SALTING THE EGGPLANT)
cook time: 30-32 MINUTES
total time: 1 HOUR AND 20-22 MINUTES

INGREDIENTS:
  • 1 globe eggplant, about 8 ounces and 9-10 inches long
  • about 1 T salt, for drawing water out of eggplant
  • about 2 T 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 (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
  • 1/2 tsp. dried Italian seasoning blend
  • 1/4 tsp. dried oregano (use Greek or Turkish oregano)


DIRECTIONS:

Get the full DIrections @ kalynskitchen.com
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