The perfect pizza doesn’t need a crust
Although “Mastering the Art of French Cooking” was a little too intense for my studio kitchen, I was delighted when my mom picked me up a copy of “Julia’s Kitchen Wisdom.” It still has all of Julia’s signature recipes, like boeuf bourguignon and steamed lobsters. However, it also has helpful tips on making the perfect omelet and cooking any type of vegetable. It’s been my go-to in the kitchen over the last few months.
One of my favorite finds was a recipe for eggplant pizzas: it’s healthy, simple and delicious. It’s a pretty flexible recipe, so here are the basics. If you don’t add the sauce and cheese, baked eggplant slices are a perfect side dish.
What you need:
Eggplants
Tomato sauce
Shredded Parmesan cheese (I usually use Mozzarella if that’s all I have on hand)
Dried Italian or Provencal herbs
What to do:
Preheat oven to 400 degrees. Wash them and cut into 1/2-inch slices, salt lightly on both sides, and let sweat on paper towels 20 to 30 minutes. Pat dry, arrange on an oiled baking pan, and brush tops with olive oil. Sprinkle on dried Italian or Provencal herbs, cover with foil, and bake for 20 minutes, or until just tender. Spread tomato sauce over each slice, and sprinkle with cheese and a drizzle of olive oil. Brown under the broiler.
Bon appétit!
