Julia Child's Eggplant Pizzas - Tash's Style
1 large eggplant
Extra virgin olive oil
Ground black pepper
3 cloves garlic, minced
2 cups tomatoes, finely chopped and seeded
1 tsp oregano
1 tsp Italian seasoning
10 basil leaves, thinly sliced
1/4-1/3 cup shredded, low-fat mozzarella
Slice off ends of eggplant and then slice into 3/4" thick rounds. Place on paper towels and sprinkle well with salt -- this is to help draw the moisture out of the eggplant so they don't get too soggy during baking. Allow to rest for about 30 minutes.
Preheat oven to 375. After the salted eggplant has rested for 30 minutes, wipe off excess liquid and salt then brush both sides with olive oil. Season with ground black pepper and place on a baking sheet to bake for 20-25 minutes. Remove from oven and set aside.
While the eggplant rounds are baking, heat a Tbsp of olive oil in a pan on medium high heat. Add in minced garlic and saute for about 2 minutes. Pour in diced tomatoes, oregano and Italian seasoning, stirring to fully combine. Once bubbling, reduce heat and simmer for 5-10 minutes or until sauce begins to thicken. Add water if sauce appears to become too thick.
Preheat broiler to high. Evenly distribute tomato sauce onto eggplant rounds. Sprinkle with thin strips of basil, and top with shredded mozzarella. Place under broiler until cheese has melted and begins to bubble.
Serve it as Natasha did with a refreshing side salad of rocket greens/arugula with a grapefruit vinaigrette.