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. Eggplant is not only delicious but really good for you! Here is a link to where you can read all about the amazing health benefits of eggplant http://www.well-beingsecrets.com/eggplant-health-benefits/ .
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 say 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
Deviled Eggs. Everyone is familiar with them. In my family they usually come around for holiday dinners and cookouts. What is it about them that makes them so festive? I do love deviled eggs but can I make a confession? I always take off a bunch of the filling. I hate when a cup of filling is shoved into a poor little hard boiled egg. It’s just too much, or it was until I came across this recipe for Candied Bacon Deviled Eggs. Now I want to (and do) eat the filling by the spoonful. This is the first deviled egg recipe I have ever made and may be the only one I ever need. I’m not going to say that I won’t give others a try because that wouldn’t be fair but I’m not sure any other recipe will live up to this.
First, I want to share with you a trick I learned for getting perfect hardboiled eggs. I saw this on the show “The Kitchen” and it’s pretty much changed my life! Ready for it? These hardboiled eggs aren’t boiled at all. You preheat your oven to 325 degrees. Take a standard muffin tin and put one egg in each hole. Bake for 30 minutes. Remove the eggs from the muffin tin and put them directly into an ice bath. I have used this technique quite a few times and it’s worked great. I love that I don’t have to babysit boiling water on the stove. I can put them in the oven and forget them. I think they even peel easier when cooked this way or I have become an expert egg peeler all of the sudden.
Now it’s time to talk about the candied bacon. That is the reason you are reading this right? This bacon isn’t just good in these deviled eggs, it’s good to just shove in your mouth piece after piece. Make sure you double the bacon part of the recipe because when it comes out of the oven all bubbly and sexy…..can bacon be sexy? Well this bacon is…you will want to eat it right then and there (please let it cool a little bit first). Before going in the oven, thick slices of bacon get slathered in a mixture of maple syrup, brown sugar, Dijon mustard, and salt. They bake until crispy and caramelized. Oh my goodness it is glorious!
It’s time to assemble! Peel your hardboiled eggs and cut them in half. Scoop out the egg yolks and mash them up with mayonnaise, maple syrup, Dijon mustard, pepper, and chipotle pepper. Add in half the chopped up bacon and stir. Fill the egg white halves with the mixture and garnish with candied bacon and chives. Now it is time to refrigerate until you are ready to serve. If you are like me and have no patience for such things now is a good time to taste test a few. No one will even know they are missing 😉
- For the Bacon
- 2 tbsp. brown sugar
- 3/4 tsp. Dijon mustard
- 1/2 tsp. maple syrup
- 1/8 tsp. salt
- 4 thick slices bacon
- For the eggs
- 12 eggs
- 3/4 cup mayonnaise
- 1 tbsp. maple syrup
- 1 tbsp. Dijon mustard
- 1/4 tsp. pepper
- 1/4 tsp. ground chipotle pepper
- minced fresh chives
- For the hardboiled eggs:
- Preheat oven to 325 degrees.
- Take a standard muffin tin and put one egg in each hole. Bake for 30 minutes.
- Fill a large bowl with cold water and ice cubes.
- When the eggs come out of the oven place them immediately into the ice water.
- Once cooled down, peel and set aside.
- For the candied bacon:
- Preheat oven to 350 degrees.
- In a bowl mix together brown sugar, mustard, syrup, and salt. Coat bacon with mixture.
- Place on a foil lined pan and bake for 25-30 minutes or until golden and crisp. Cool completely.
- To assemble the eggs:
- Cut eggs in half lengthwise. Remove the yolks and reserve the whites.
- In a bowl mash the yolks. Add in the mayonnaise, syrup, mustard, and both peppers and stir until smooth.
- Chop the bacon and add half to the egg yolk mixture. Pipe the mixture into the reserved egg whites and top with candied bacon and chives.
Recipe adapted from Taste of Home Magazine