Baked Eggplant Slices and Eggplant “Pizza”

Name: Baked Eggplant Slices and Eggplant “Pizza”
Yield: for 2 medium eggplants, about 3 pounds, to serve 5 or 6

January 24, 2012

Recipe information

Yield
for 2 medium eggplants, about 3 pounds, to serve 5 or 6

Ingredients

Preparation

Choose firm, shiny eggplants. 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 Provençal herbs (see page 44), cover with foil, and bake in a preheated 400°F oven for 20 minutes, or until just tender. For eggplant “pizza,” spread tomato sauce (page 30) over each slice, and sprinkle with Parmesan and a drizzle of olive oil. Brown under the broiler.

Julia's Kitchen Wisdom Knopf

TagsItalian European Eggplant Vegetable Tomato Parmesan Cheese Dairy Main Side Dinner Gluten Free Nut Free Vegetarian Vegan Keto Dairy Free 5 Ingredients or Fewer Oven Bake Cookbooks

Recipe notes

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