I am going to warn you right from the get go of this post…I may seem way overexcited about these Eggplant Pizzas. Why you ask? Because this is the first Julia Child recipe I ever made! Then I watched the movie “Julie and Julia” and it inspired me to cook more of her recipes! Because I made these Eggplant Pizzas with an eggplant that I grew in my garden! Because they are delicious and simple to make! Because they are the perfect side dish to serve on a weeknight or to guests on a fancier occasion! (I will try to keep the exclamation points under control from here on out).
I want to start by showing you more of my garden, and in particular the chosen eggplant.
These Eggplant Pizzas are so delicious, cheesy, and full of flavor. They have quickly become one of my favorite side dishes to serve. I never really had eggplant before I made this recipe. It was something I just didn’t cook with because I didn’t know how to use it. Well, watch out world….now I know and I love eggplant.
The first step in making these pizzas is to draw the water out of the eggplant. You slice the eggplant in 3/4 inch thick pieces and sprinkle both sides liberally with salt. Place them on a paper towel and let them sit for 30 minutes.
While the eggplant slices sit, you can make the tomato sauce. Normally for this recipe I use one can of diced tomatoes but this time I used fresh tomatoes from my garden. It seemed like a crime to use canned tomatoes this time of year, so I will save my canned tomatoes for winter. In a sauce pan, heat olive oil over medium heat and add minced garlic. Sauté until just fragrant, about a minute or so, and add your diced tomatoes, Italian seasoning, and oregano. Let this simmer until it has thickened and all the flavors have had a chance to meld. Let the sauce stay at a low simmer until we need it in a bit.
Once the 30 minutes are up, wipe the eggplant slices with a paper towel to get rid of any extra salt and remove the remaining moisture. Spray a baking pan with non stick spray and lay your eggplant slices on top. Brush them with olive oil and sprinkle them with Italian seasoning. Roast them in the oven at 375 for 25 minutes. You want them to be cooked through but not so much that they fall apart (one of mine almost did…whoops).
After they are beautifully roasted it is time to assemble the pizzas. First, a few tablespoons of the tomato sauce goes on each eggplant slice. Next, a generous amount of fresh basil. This really adds great flavor and freshness. Then to top it all off, a mixture of mozzarella and parmesan cheese. I put a lot on mine because well it’s cheese and a little just won’t work 🙂 Pop the pan back into the oven and broil for a few minutes until the cheese is melted and slightly golden brown.
Now they are ready to serve! I love serving these along side roasted chicken thighs, but really they would go perfectly with anything. The eggplant is melt in your mouth tender, perfectly seasoned, and the melted cheese on top doesn’t hurt. Dare I day these are almost better than actual pizza?? Thank you Julia Child for this wonderful recipe. I have made two recipes from her cookbook so far and writing this post has made me want to dive back in and see what else I can find!
- 1 large globe eggplant
- 2 tbls. salt
- 4 tbls. olive oil
- 2 1/2 tsps. dried Italtian seasoning
- 10 basil leaves, sliced in thin strips
- 1/3 cup grated Parmesan
- 1/3 cup grated mozzarella
- 3 garlic cloves, minced
- 1 (14.5oz) can petite diced tomatoes, or 2 cups peeled and diced tomatoes
- 1/4 tsp. dried oregano
- Start by cutting off both ends of the eggplant and cut into 3/4 inch thick slices. Sprinkle the eggplant slices liberally with salt and lay them on a double layer of paper towels. Let the eggplant sit for 30 minute. This draws out the moisture. While they sit make the sauce.
- In a sauce pan, heat 2-3 tbls. of olive oil and sauté the garlic for just about a minute until fragrant. Add the tomatoes, Italian seasoning, and oregano and let the sauce simmer on low until it has thickened. As it cooks break the tomatoes up with a fork and if the sauce becomes to thick add a couple tablespoons of water. Preheat your oven to 375.
- Once the eggplant has sat for 30 minutes use a paper towel to wipe off the excess salt and moisture. Lay them on a roasting sheet that has been sprayed with non stick cooking spray. Brush the eggplant with olive oil and sprinkle with Italian seasoning. Roast the eggplant for about 25 minutes, you want them to be cooked through but not falling apart.
- In a small bowl, combine the parmesan and mozzarella cheeses and slice your basil. Once the eggplant slices are roasted remove from the oven and assemble the pizzas. Put a couple tablespoons of the tomato sauce on each one. Then add some of the basil leaves. Next goes the cheese. Put the pan back in the oven and broil the pizzas until the cheese is melted and lightly golden brown. Serve immediately.
Source: Kalyn's Kitchen
Welcome back to our journey through Lancaster County! We have seen many delicious places so far but we aren’t done yet. We have now reached one of my favorite spots…September Farm. Oh my goodness this place is amazing! Incredible! Beautiful! We love love love September Farm. We never make a Lancaster trip without coming here and doing some delicious eating and shopping. Let me show you why we love it so much.
September Farm Cheese is a family owned business where they share their passion for making delicious cheese from their own dairy cows. In 2013, they expanded from a shop on their farm and built a brand new facility where they both sell and make their cheese. Their cheese is out of this world delicious with many different flavors of Cheddar, Jack, and their newest addition, Gouda. September Farm is more than just a cheese shop. They feature a bakery, specialty food items, ice cream shop, and the most delicious soups and sandwiches at their deli. Let’s get started!
The day we visited they had local produce for sale on the front porch. It looked so lovely I had to snap a few pictures.
Walking into the shop, the first thing we saw was Razz M’ Tazz Snack Mix. My mom and Laura completely and utterly love this snack mix. It’s full of nuts, cranberries, and white chocolate. Yum!
I’m not trying to brag or anything but my vegetable garden this year is amazing! We have planted gardens in the past but to be honest I wasn’t that into it, it was more for my husband. Alex has always loved having a garden but gets too busy with work to give it the TLC it needs. It always begins with good intentions but in the end…..weeds, lots and lots of weeds. I don’t know what happened to change my heart but this year I was extremely excited to plant and be the main care taker of our garden. I am usually not a good plant mother. All plants in my care die, but not this year. This year I have watered and fertilized and picked vegetables at the peek of their ripeness. It has been so rewarding. The twins also love the garden. It has become part of our daily routine: wake up, eat breakfast, change clothes, and go tend the garden. I just love it!
We were a little over zealous when choosing what we wanted to plant and how many. We have 3 zucchini plants and that has produced more than enough. I have frozen some, given some away to good homes, and of course baked it into just about anything. I love zucchini bread so very much and it holds a special place in my heart but I wanted to try something different. I came across these Carrot and Zucchini Bars and knew they would be worthy of my homegrown squash.
Let me show you how to make these simple and delicious Carrot and Zucchini Bars with Lemon Cream Cheese Frosting. First, you shred the carrots and zucchini into a bowl. Next, whisk together the eggs, brown sugar, oil, honey, and vanilla. Fold the shredded carrot and zucchini into the wet mixture and set aside. In another bowl, whisk together the flour, salt, baking powder, baking soda, ginger, and cinnamon. Add the flour mixture to the wet mixture and stir until they are just combined.
Olde Stone Guesthouse
Good morning! Waking up at the bed and breakfast was so refreshing. Watching the sun come up over the corn fields, seeing horses grazing in the pasture, and being served a delicious homemade breakfast was a great way to start the day. I stayed in the Larkspur Room which was very comfortable and the twins were able to stay in their portable cribs in a spare room. Last night after dinner we went to a bookstore where I purchased a new book. I stayed up late on the couch in the living room reading and it was so peaceful. A home away from home. After waking up and getting ready for the day, we went out on the front porch swing to wait for breakfast to be served.
Florence, the innkeeper, had the dining room table set beautifully for us. Water, juice, and coffee were served as we waited for the other guests to join us. Once everyone arrived, Florence brought the food to the table, prayed over our meal, and sat to eat breakfast with us. I have never had an innkeeper pray and sit with us and I loved it! We were able to get to know her and she was really interested in what our plans were for the day. She also introduced us to the other guests to get conversations going.
Holy moly it’s hot outside! We have been flirting with 100 degrees for over a week now and it’s awful. If the humidity would go away I could stand it, but of course it doesn’t seem to be budging. Now, I know that some people live in much hotter places and probably think I am silly complaining about 100 degree weather but I am reeeaaaaally not made for it. I just want to stay inside where my friend the air conditioner keeps me cool and comfortable. Of course with twin toddlers I have to suck it up and go outside to run some energy off (there’s not mine). They don’t seem to mind the heat at all…I’m trying to be supportive 🙂 I have a pasta recipe that is refreshing, light, and is perfect for a summertime lunch or dinner after chasing the kids around outside….Artichoke Lemon Pasta.
I discovered this recipe last year and it quickly became a favorite of mine. I found it in Taste of Home Magazine and the first time I made it I was so excited about how beautiful and delicious it was. I set my husband’s plate down in front of him and he poked around at it for a minute, took a couple bites, then looked at me and said “There’s no meat in it?”. So maybe I should warn you before we begin…this pasta has no meat in it. Artichoke Lemon Pasta doesn’t need to be bothered with meat. Sure you could serve it alongside a pork tenderloin or a steak but I like to keep this pasta the star of the show.