The Funk Food of the weekend was Julia Child’s Eggplant Pizzas. They are ludicrously easy and just as delicious. I’m not sure how something so simple is so delicious, but that’s precisely when to not ask questions. Add toasted breadcrumbs to soak up any tears of confusion.
Naked and afraid eggplants doing their thang. This is one of my favorite wines. At $9.99 down from it’s $21.99 price point, give it a look. Dynamite red blend. They also make a nice cab, but that’s $12.99 and we aren’t made of money.
Cheesy, crunchy, veggi-licious.
Julia Child’s Eggplant Pizzas
- 2 8″ globe eggplants
- Italian seasoning
- Olive oil
- 28 oz. petit diced canned tomatoes
- One onion, diced
- 6 cloves of garlic, minced
- 1 pound ground sausage (my edition, Julia would never…or would she…)
- 2/3 c. grated parmesan
- 2/3 c. grated mozzarella
- Toasted breadcrumbs for garnish if you’re feeling naughty
- Preheat oven to 375F.
- Spray jelly roll pan with cooking spray and set aside.
- Cut eggplants into 3/4″ chunks. Salt liberally on each side, and allow to drain on double layered paper towels for 30 minutes.
- While eggplants are doing their thing, make the sauce.
- Brown the sausage, drain, set aside.
- Discarding most of the grease, but leaving a little, saute the onion about 5 minutes.
- Add the garlic and saute another 3 minutes.
- Add the tomatoes and sausage into the pan. Smash a bit for a chunky sauce.
- Simmer on low until ready to serve.
- Wipe salt off and pat dry the eggplant.
- Place eggplant on baking sheet.
- Brush tops of eggplants with olive oil and sprinkle with Italian seasoning. Roast for 20 minutes.
- Remove tray and turn broiler on high.
- Top eggplant with a few tablespoons of chunky sauce. Top with cheese. Broil for about 3 minutes.
- Serve and top with toasty breadcrumbs.