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Julia Child's Eggplant Pizzas (Tranches D'aubergine A L'italienne)

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Julia Child's Eggplant Pizzas (Tranches D'aubergine A L'italienne)

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)
  • 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)
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Published 2014-09-09 12:16:15 (2 years ago).

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