Adapted from Julia’s Kitchen Wisdom by Julia Child
This is a really great, light, vegetarian meal. Instead of using dough for pizza, you use eggplant slices as a base. Every time I looked through my book, the recipe intrigued me and finally I made up my mind to try it. It was not at all a disappointment. Hope you think so too.
- 1 large eggplant (for 2-3 people as a main course)
- Olive oil
- Provençal herbs (bay, thyme, rosemary, oregano)
- Tomato paste or sauce
- Cheese of your choice
- Wash the eggplant or eggplants and cut into ½-inch slices. Salt lightly on both sides and let sweat on paper towels for 20 minutes.
- Preheat the oven to 400F (204C).
- Pat the eggplants dry and arrange on a greased baking pan. Lightly brush the tops of the eggplants with olive oil. Sprinkle the tops with dried Provençal herbs. Cover the pan with aluminum foil and bake in the preheated oven for 20 minutes until just tender.
- Take the eggplants out of the oven and spread the tomato paste over each slice. Then top each one with the cheese you have chosen.
- Broil the eggplants, uncovered, until browned.
Comments: This is truly a very simple recipe. I had them as a main course with my mom and the next day I had leftovers with rice as a side. You could also have them with a salad or make them as a side dish. I chose to use Provolone, Emmental and feta cheese but the recipe calls for Parmesan and you are more than welcome to experiment.