Julia Child’s Eggplant Pizza
Eggplant Pizza is a great meatless dish that’s made on a base of roasted eggplant with tomatoes, herbs, garlic, Mozzarella, and Parmesan. And this vegetarian eggplant pizza idea came from Julia Child!
PIN the Eggplant Pizza to try it later!
Julia Child’s Eggplant Pizza is a perfect idea for anyone who’w growing eggplant in a summer garden and needs ideas for using it! I’ve been an eggplant fan for a few years, and my eggplant love got started one year when I grew several different types of eggplant in my garden and experimented with them.
And this recipe for Eggplant Pizza illustrates perfectly how Julia Child was ahead of her time with this low-carb, gluten-free, and vegetarian pizza idea. But I confess I did make a few changes in her eggplant pizza recipe. I cut the eggplant slightly thicker than Julia did, and also roasted them uncovered rather than covered with foil.
I also used some thinly sliced fresh basil on the pizza, a change I am sure Julia would approve of. And I did use two types of cheese and a generous amount of dried herbs, for an eggplant pizza recipe that’s loaded with flavor.
This recipe has been popular on the blog for quite a few years now, and it’s eggplant season so I’m reminding you about this eggplant pizza recipe for my Friday Favorites pick this week! Hope you will enjoy trying it.
Where did I find the inspiring Eggplant Pizza recipe?
When I started thinking about making low-carb pizza on a base of eggplant, I was excited to find this inspiring recipe in From Julia Child’s Kitchen (affiliate link), my one and only Julia Child cookbook.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- globe eggplant
- salt, for drawing water out of eggplant
- olive oil
- basil leaves (optional)
- freshly grated Parmesan
- finely grated mozzarella
- hot red pepper flakes, optional
- garlic cloves, very finely chopped
- canned petite diced tomatoes
- dried Italian Herb Seasoning (affiliate link)
- Greek Oregano (affiliate link)
What kind of eggplant did I use for eggplant pizza?
I use large Globe Eggplant for this recipe. Those are the biggest and fattest eggplant variety and they’re also the kind you’re most likely to see in American supermarkets. In fact, Globe Eggplant is sometimes called American Eggplant!
Do you need to salt the eggplant for this recipe?
I highly recommend salting the eggplant for this recipe and letting it sit for 30 minutes. Julia says the salting step is “to remove excess moisture and puckery quality.” And although eggplant pizza will never have a firm crisp base like pizza made with dough, the salting will remove water that might make it soggy.
Will salting the eggplant make the pizza too salty?
After the eggplant sits for 30 minutes and the water is released, the water and salt is wiped off with a paper towel.
What other kinds of eggplant pizza could you make?
This recipe is for a low-carb vegetarian pizza. But you can definitely use other pizza toppings like sausage, pepperoni, mushrooms, olives, or bell peppers. I’d cook the sausage and then add the sauce ingredients. Mushrooms or peppers will need to be pre-cooked before they’re added to the top of the pizza; pepperoni and black olives can be added below or on top of the cheese.
How low in carbs is the Eggplant Pizza recipe?
This tasty pizza made on a base of roasted eggplant has only 7.4 net carbs and 6 grams of protein in a serving, which is two slices of pizza!
How to make Julia Child’s Eggplant Pizza:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- For this recipe you need a globe eggplant, about 9 inches long. (Mine weighed about 1/2 pound.)
- Cut the eggplant in slices about 3/4 inch thick, trying to make them all the same thickness.
- Lay eggplant slices on a double layer of paper towels and salt generously.
- While the eggplant sits, start cooking a generous amount of garlic in olive oil.
- Then add a can of good quality petite dice tomatoes (or 2 cups diced fresh tomatoes), dried Italian Herb Seasoning (affiliate link) and dried Greek Oregano (affiliate link).
- Let sauce simmer, adding a tablespoon or two of water whenever it seems dry.
- After 30 minutes, you can see the liquid that’s released from the eggplant on the paper towel.
- Blot eggplant dry with paper towels and wipe off excess salt. (Be sure to do that or the pizzas will be too salty.)
- Brush the eggplant with oil, sprinkle with dried herbs, and roast at 375F/190C for about 25 minutes.
- While the eggplant roasts, thinly slice fresh basil (if using) and measure out the Mozzarella and Parmesan.
- My eggplant was done after it roasted for 25 minutes.
- Divide the sauce mixture among the eggplant pieces and top each with some sliced basil and cheese.
- Put eggplant pizzas under the broiler, just until the cheese is melted and then serve hot.
Make it a low-carb vegetarian Meal:
Julia Child suggested Eggplant Pizza for a first course or side dish, but I eat it most often as a meatless main dish. Here are some side dishes that would be great with the pizza for a meatless meal:
- Summer Tomato Salad withGoat Cheese
- Lemon Parmesan Kale Salad
- Avocado Tomato Salad
- Tomato, Olive, and Fresh Mozzarella Salad
- Green Bean and Tomato Salad
More Low-Carb Ideas for Eggplant:
Check out Low-Carb and Keto Eggplant Recipes for lots more tasty ideas for cooking eggplant.
Julia Child's Eggplant Pizzas
I love this recipe for Julia Child's Eggplant Pizzas made on a base of roasted eggplant.
Ingredients
- 1 globe eggplant, about 8 ounces and 9-10 inches long
- 1 T salt, for drawing water out of eggplant
- 2 T olive oil, for brushing eggplant before roasting
- 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
- 10 large basil leaves, cut in chiffonade strips (optional)
- 1/3 cup freshly grated Parmesan
- 1/3 cup finely grated mozzarella
- hot red pepper flakes for sprinkling finished pizza (optional)
Sauce Ingredients
- 3 tsp. extra-virgin olive oil
- 3 large garlic cloves, very finely chopped
- 14.5 oz can petite diced tomatoes with liquid (see notes)
- 1/2 tsp. dried Italian seasoning blend
- 1/4 tsp. dried oregano (use Greek or Turkish oregano)
Instructions
- Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!)
- Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.
- After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.
- While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.)
- Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)
- After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)
- Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning.
- Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)
- While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend.
- After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.
- Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.
- Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)
- Serve the Eggplant Pizza hot, with red pepper flakes to sprinkle on pizza if desired.
Notes
Use 2 cups peeled and diced fresh tomatoes instead of canned tomatoes if you prefer.
For nutritional information, two pizza slices is considered to be a serving.
This recipe adapted from one found in From Julia Child's Kitchen.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 195Total Fat 15gSaturated Fat 4gUnsaturated Fat 10gCholesterol 14mgSodium 535mgCarbohydrates 11gFiber 3.6gSugar 4.6gProtein 6g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’m sure that Julia Child didn’t care about low-carb eating, but nevertheless Eggplant Pizza is a great choice for low-carb and gluten-free diets, and it’s also good for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Eggplant Recipes or Oven Dinners to find more recipes like this one. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Eggplant Pizza inspired by Julia Child was first posted in 2012, and it’s been super-popular on the website. The recipe was last updated with more information in 2025.
156 Comments on “Julia Child’s Eggplant Pizza”
excellent recipes! Thank you
Glad you are enjoying them. Thanks for taking time to let me know.
I just sat down to to this delicious eggplant recipe. Absolutely out of this world. This recipe is a definite keeper.
So glad you enjoyed it! Thanks for taking time to let me know!
I love this recipe. I add ground turkey to give the recipe more protein. Normally you then have to double and sometimes triple up on the petite tomatoes. I just freeze any unused sauce and use later for a spaghetti sauce base or zucchini boat
Delish!!!
So glad you are enjoying it!
Is it possible to freeze these? No one in my house will eat them besides me.
I haven’t frozen them, but truthfully I don’t think they will freeze that well, sorry. You could try it and see; I’d love to hear how it goes if you do try.
This has become a real favorite. I make these all the time. They reheat well and I even like them cold. Will try the slices of onion next.
So glad you are enjoying the recipe!
Hi there! Awesome recipe! I’ve also experimented with adding slices of red onion (I’m sure yellow would be great too) on top of the eggplant slices before you put them in the oven. It added a ton of flavor! Highly recommend!
I love that idea, thanks!
Amazing recipes, healthy as well as delicious, Thanks for posting.
Loved em. Thanks!
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I make this about every 3 weeks..so yummy
So glad you have been enjoying it!
Can I do this recipe on stove top? Thanks.
I haven’t ever thought of cooking on the stove top, but it might work to briefly fry the eggplant. I think you’d have to still broil it at the end though to get the best result. Would love to hear how it works if you do try it on the stove.
Just finished this! Everyone loved it! Home grown egg plant, home canned marinara and veggies from the garden.
So glad to hear it was a hit! Lucky you to have home grown eggplant.
I’ve made these eggplant pizzas so many times and they suit my keto way of eating perfectly. Whenever I get that feeling for something cheesey and saucey, this is my go to recipe. The family loves ❤️them as well!
So glad to hear you have been enjoying them Nan!
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Made it exactly as you said it was amazing! Thanks!
So glad you liked it!
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Simplesmente amei todas essas receitas! com certeza irei fazelas
When I made it it came out incredibly soggy. Any recommendations of where I went wrong?
I don’t think eggplant will ever be crisp unless you have some kind of coating like breadcrumbs that will crisp up when it’s fried. That said, if it was really soggy I’d guess you either didn’t let enough water ooze out, didn’t blot off the water well enough, or cooked it at too low of a temperature. Hard for me to say exactly.
I read some comments about the salt not drawing enough liquid out and making it too salty. Do you think you could use dry rice to draw the liquid out instead? I might try this.
I’ve never heard of using rice for that. Salt is the method I’ve used for years and it works great for me.
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Just made these and they are delicious and turned out perfect!
So glad you liked it!
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Julia is a genius for making these. They look so cute and delicious!
Thanks, glad you like it!
I did try it it’s so yummy trying to lose wait so I will put this in my diet menu !! 😋
Glad you liked it!
Wonderful recipe, thanks for sharing.
I found your recipe on pinterest, of course! They are delicious, so delicious! And not difficult to make at all.
So glad you like it!
Tried these and they were delicious! I didn’t have the fresh basil on hand but we enjoyed very bite ! It was hard not to eat them all.
Thank you 🤗
So glad you enjoyed them!
I love eggplant anything, I can’t believe I haven’t see this recipe before. I made these lovely eggplant pizzas last weekend and everyone in my family loved them. A+++
Thanks, so glad you enjoyed them. Of course the credit goes to Julia Child!
She was amazing, wasn’t she? Love her well-thought out recipes.
So glad you enjoyed it! And shortcuts are always fine with me! It’s the flavor that matters.
Just made this. Trying to use up the garden eggplant harvest. These are delicious. Took a shortcut by using our favorite upscale marinara instead of making the sauce, and topped the eggplant with a garden tomato slice before adding the sauce and cheeses. Thank you!!
Your recipe says you can use 2 cups of fresh diced tomatoes, but the printer-friendly version says 3 cups. Which amount do you recommend?
How odd, I have no idea how that happened! It should be 2 cups.
Does it hold up to being picked up by hand and eaten or is it too soft and flimsy and needs a fork and knife? Looks delicious.
You could pick it up, but it's not firm and probably easier to eat with a knife and fork. Hope you enjoy if you try it!
Glad you like it; hope you enjoy!
Wow So creative! Thank you again!
Adorei esta pizza! Gostosa e saudável!
Glad you like it! I don't get many comments in Portugese, thank goodness for Google Translate.
We live in Ecuador and its not always easy to have special diets in a foreign country, and my daughter is gluten free, so she misses pizza. Your recipe seemed like a great alternative, so i tried it out. We really enjoyed it. Thank you so much. I made a few alterations since we live in Ecuador, check out it out http://4000miles.com/gluten-free-pizza/ Thanks so much!!
I mad this recipe last night, followed the recipe as written (except I didn't have fresh basil)– it was DELICIOUS! Thanks for the recipe!
So glad you liked it!
The baking time for this recipe is too long at 375. Followed recipe exactly except removed from oven at 20" instead of 25" yet eggplant was very mushy. I checked other recipes for sliced eggplant calling for less baking time and temperature. And factor in the time under broiler, no wonder it was mushy.
I don't think cooked eggplant can ever be described as "firm" and lots of things will affect the cooking time like the thickness of the eggplant, how hot your oven is, and the ripeness of the eggplant. But if you prefer less-cooked eggplant, by all means make that adjustment. However, as you can see from the comments, a lot of people have enjoyed it as written.
I tried my hand with these pizza. My family that was expecting the regular pizza was like HUH? Was a bit bland for us but ok. Thanks a lot this has me thinking of more options.
Hope you can come up with some ideas to spice it up more to your liking!
We had this for dinner tonight and I did it a little different. I had a ton of store bought past sauce, so I used that and 1 slice of pepperoni to each eggplant. My nine year old ate it up!
Glad to hear it was a hit
Do these reheat well? Should I do the oven or the microwave?
Truthfully I've never had many left over to reheat, but I would just reheat them in the microwave. They are definitely best freshly cooked, so I usually just make as many as we will eat.
To unknown. Try this. When salting eggplant, use a very, VERY, small amount of Kosher salt. Salt one side only and press between double layers of paper towels. Use only a reasonable amount of weight. I use a normal frying pan with just enough water in it to give it a little weight. If using a cast iron……DON'T add anything. Leave it pressed half the amount of time recommended and make your slices a little thicker than recommended. Trust me. You do not have to get the eggplant completely drained. I have run into the same problem and am on a very low sodium diet. So, I understand where you are coming from. This dish grills quite well, also
Ed, thanks for the tips!
I wiped like crazy but the eggplant still ended up too salty… like an entire dinner ruined and we're eating granola bars instead salty. Short of rinsing off the salt (thereby defeating the purpose of salting them in the first place) I am not sure how to rid them of excess salt.
The water that oozes out should wash away the salt from the surface, making it easy to wipe off. Not sure why that didn't happen for you.
I had the same problem with too salty. The water did ooze out but didn't get rid of enough salt taste. We took the tops off and are going to make a hamburger and put the sauce and cheese on top. Hated to waste the entire meal. Next time I will use a lot less salt. otherwise everything else was good.
I can't figure out why wiping the eggplant with a paper towel isn't wiping off the excess salt for you guys, but glad you could salvage it.
Yum. Another vege based pizza recipe to add to my growing collection. I am not interested in gluten free, but carb control. I am glad to find your blog. Thank you for sharing.
CJ, welcome and hope you enjoy it. This recipe has been really popular!
Glad you enjoyed the eggplant pizzas. It's fun hearing from someone in Turkey; I traveled there in 2015!
Hello! This is AMAZING!!! I don't know how many times I did and every time it's perfect. I shared on my blog, it's turkish and I added your link. But if you don't want, I can also delete the entry. Up to you. Thank you very much again!
http://niluferustuner.blogspot.com.tr/2015/12/patlcan-pizza.html
I made this dish just as instructed, with the exception of the basil, and only because I didn't have any, or I would have loaded it up. It was easy and it was delicious. Only word of advice is to, as instructed, slice the eggplant at least 3/4" thick to be sure it holds up to the roasting. Next time I make this dish I think I'll add mushrooms and olives. Gave me my pizza fix without the carbs!
So glad you enjoyed!
Just wow! Thank you so much for all your wonderful recipes on this amazing blog. Thanks to you, i have been able to successfully keep going on the south beach diet.
Thank you, thank you, thank you!!!
Good for you! And I just love hearing that; thanks for taking the time to brighten my day!
In process of making these but wondering what I can do with the leftovers…one person can eat only so much at a sitting… Freeze? Chop it up and make it more of a casserole?
I'm not sure how well it would freeze, but I do think you could keep it in the fridge for a day or two and reheat.
These eggplant pizzas look delicious! Another idea for meatless dinners. Thank you!
Thanks Deb, glad you like it!
WOW! This was so tasty!! Totally making it again and absolutely "guest worthy" 🙂 I thought it was a tad salty but I could have over-done it with the salt in the beginning step. Thanks for a good meal recipe!!!
So glad you liked it!
I really enjoyed making and eating this pizza. I like it better with out the skin but it is just as good with it. Thanks for coming up with an alternative since I have been trying to cut the carbs.
Glad you enjoyed it!
What do you do about the bitter taste of the skin?
I didn't find it bitter, but you could peel the eggplant if that bothers you.
So glad it was a hit!
These are awesome! I took them to my book club and everyone wanted the recipe!
So glad you liked it!
Yummmy! Very like eggplant parmagiana (sp?). I'm not big on eggplant, but I just ate half an eggplant this way for dinner. Thank you (and Julia) for the great idea!
Jamie, so glad you enjoyed the recipe.
I made these and loved them – they're delicious, easy, quick, and make great leftovers. Plus, they taste so hearty and are so filling in spite of being (relatively) healthy.
Carly, glad you liked it.
This was delish! I added ground beef into the sauce to make it more entree like – it wass great! hearty, filling and still summery.
Thank you! My book club is reading Julia Child's "My Life in France". This will be perfect to bring!
Ok
Thank you!
Look directly under the recipe for information about why I don't count calories and how you can calculate it if you want to.
Hi!
Sounds delish! I've been trying to lose weight – any idea how many these calories are?
Thanks!
I don't think eggplant is ever crisp in the way a flour crust might be, so maybe you were just expecting it to be different than it is. That said, if you don't salt and wait for the water to come out, it will definitely be soggier.
My pizzas were soggy. What did I do wrong?
Yes, it should be 2 cups, thanks for catching that!
In one section of your recipe, it says to substitute 3 cups of fresh tomatoes for the canned. In another section, the instruction reads 2 cups. I suspect that 2 cups is the proper measure — right?
Jen, as a former teacher I love hearing about that. And glad you enjoyed the recipe!
Hi Kalyn! I'm always on the hunt for eggplant recipes because it makes my husband a happier husband. :o) He told me this was my best eggplant find EVER. So thank you so much for your recipe. I write for an educational blog and was able to write about your cooking prowess and osmosis at the same time! The way salt encourages moisture out of the eggplant is an ideal way to show kids the process of osmosis! Thank you so much! Jen Wieber
Amanda, so glad you liked them, and thanks for the feature!
I came across these on Pinterest, and I HAD to try them!! They are so good and I love the added basil. (There's a little Julia Child in all of us isn't there?) I loved them so much I featured them on my blog, and linked it to yours! Let me know if you have any issues with that. Thanks so much, my bf has been requesting this weekly!
Tried these today and it was DELICIOUS! Thank you!
If you don't salt the eggplant, the finished dish would be much soggier because of the extra moisture, but it might still taste good. I'd just make sure you wipe off the salt more carefully.
I tried this last night! It was delicious but I think I over salted them!! Lol. So I ruined it. Gonna try them again today with less salt. What happens if you don't salt the eggplant? Just curious.
That sounds so good, especially the idea of using pesto for the sauce!
Hi Kalyn, this is my FIRST comment on your blog. =) I have referred to your site many times for recipes and always find great ideas. Tonight I made these scruptious eggplant pizzas with a twist and I thought I would share. Instead of cutting in rounds, I cut the eggplant long ways; I seasoned the eggplant with dried oregano, basil, pepper and garlic powder. After cooking the eggplant, I topped with your basil pesto sauce instead of tomato sauce, added sliced mushrooms and diced tomatoes, then topped with a combo of low fat mozzarella and parmesan cheese. Broiled for 5 minutes and they turned out delicious! My husband, an eggplant hater actually liked it…wonderfully shocking. Thank you.
Such a great idea! Healthy and hearty. Definitely keeping the recipe. Thanks for sharing.
So glad you liked it!
I found this recipe on Pinterest and made it for dinner tonight…it was delicious! As an eggplant addict, I'm always excited to find new ways to use one of my favourite veggies.
Courtney, not really. You could make the sauce ahead but I don't think the eggplant would be good if they were roasted and then stored.
Is this a recipe that I can prep ahead of time??
Mary so glad you like the blog. A lot of my recipes are naturally gluten-free foods, and there is a gluten-free category (which is for recipes I've adapted that would normally have gluten.)
I have just discovered your blog which I like very much. I am always looking for gluten free reccipes and I really miss pizza! I can't wait to try this. I think I might throw some of the red pepper flakes in with the garlic to spice up the sauce. Thanks for a great recipe.
I think zucchini would work, but I'm not sure how the cooking time would compare with eggplant or whether I would salt them. There is a recipe on the blog for Grilled Zucchini Pizza Slices that might give you some ideas.
Hi Kalyn,
i have several large zucchini's and was wondering what you think about using zucchini circles instead of eggplant?? any advice?
thanks,
these look amazing! i absolutely adore eggplant.
I am so pleased that I found your blog, Kalyn–SBD-friendly recipes and this tribute to Julia…I'm making these tonight for myself and my grandkids.
Thanks Deeba!
Donna, you are too sweet. They were really good.
If Julia were alive today, I'm sure she would be a KK fan! What a beautiful recipe ~ another Kalyn recipe to add to my Must Try list …
Absolutely gorgeous. I am sure JC would more than approve of these delightful pizzas! I love them. What a great tribute to the wonderful Julia Child.
Thanks Tracy! Glad you like it!
Lyn and Don, I hate it when I make mistakes like that. Fixed though, and thanks for telling me! And glad you are enjoying the recipes!
Kalyn, in the sauce instructions you say to add dried eggplant…I'm pretty sure you mean dried oregano but am checking to be certain. I can't wait to make this as eggplant is a favorite at our house! I look forward to checking my inbox every day and I am never disappointed – what a great service you provide! Thank You!
I just saw your beautiful photo on Taste Spotting. This recipe sounds as delicious as it looks! I can't wait to try!
Kelly I think roasted or grilled eggplant is easier to look than other types. This was delish!
Writing up my post of our Julia inspired meal last night 🙂 I have to say you make eggplant look quite appetizing — and that's coming from someone who is still trying to develop a "like" for the vegetable. I'm not surprised Julia was ahead of her time with this. What a great idea!
Teresa, that does sound like a thrill!
I've been eggplant crazy this summer and although I've done a similar recipe, I will enjoy making Julia's recipe! Thanks so much for a perfect SB Friendly tribute!
As a newlywed just making her way ito cooking, I had the opportunity to go to a Julia Child and Jaques Pepin book signing event. They were so delightful together ~ What a thrill it was for me! Teresa in Texas
Scott, glad you like it! Cute profile photo!
Lydia, she was a great role model for all of us.
Mother Rimmy, this had a few steps, but none were hard!
Congratulations! That is an honor. We don't often use eggplant in our kitchen. I guess I often thought of it as being hard to work with, but this recipe looks totally doable and calorie friendly.
I think Julia's great gift was her generosity of spirit, and that she encouraged all of us to get in the kitchen and cook. I can hear the phrase "proportions aren't terribly important" in her voice in my head as I modify recipes (even her recipes, as you've done here), and I know she would approve. Love this recipe and your take on it, and thanks to linking to mine (also adapted from Julia's original!).
I love eggplant (aubergine) and am always after a new way to use it. This looks so easy but so delicious, definitely going into the bookmarks.
Jeanette, that's just what I thought.
TW, her cookbooks are so fun to read because she's so precise about the ingredients!
Thanks Aggie. I know a few eggplant-haters too, but can't understand it.
I could definitely eat Eggplant Pizzas like this. I'm a huge lover of eggplant, I wish the rest of my family was. More for me 😉
Looks great Kalyn!
I think one of the best things about Julia, was that she valued good ingredients above all – I'm not at all surprised that she created such a lovely, fresh vegetable pizza.
This looks and sounds fantastic Kalyn – I would never have guessed this was a Julia Child dish given how light it is compared to her normal fare. I remember watching her TV episodes with much fondness.
Thanks Kath and Marla. I think you could make this on the grill too, although I have to say that roasting the eggplant gave it just the right degree of firmness.
Love the idea of eggplant as pizza crust!
Thanks so much for this recipe, Kalyn! It looks wonderful and I can't wait to try it.
Deb, I was so happy when I saw it in my one and only Julia Child book!
Love this idea for Meatless Monday! And I love that you were able to find a Julia Child recipe that fit you!!
Yes, I was excited to find a Julia recipe that was diet friendly!
I was just wondering last night what I would do on Wednesday for dinner. I told myself that it was okay to cheat on my diet because Julia Child isn't born every day, but now I don't have to make the choice! 🙂
Joanne, I did love the idea and loved that Julia called them Eggplant Pizzas!
What a perfect tribute, especially given the season! It reminds me of eggplant parm…but lighter and healthier!