Julia Toddler’s Eggplant Pizza features a base of roasted eggplant topped with tomatoes, herbs, garlic, mozzarella cheese and Parmesan for an ideal vegetarian main course dish! Don’t miss this delectable vegan dish for lunch this month!
Mark the eggplant pizza recipe to try it later! Pinning will allow you to revisit and experiment!
Since my yard experimentations with various kinds of eggplant varieties began years ago, I’ve become quite fond of eggplant-based dishes like low-carb pizza. When I began looking into making low-carb pizza on an eggplant base using Julia Toddler’s Eggplant Pizzas from From Julia Toddler’s Kitchen, this was certainly exciting news!
Julia Toddler was ahead of her time when it comes to low-carb, gluten-free vegetarian pizza ideas; but I must confess, although the inspiration came from Julia, there were numerous changes made within my eggplant pizza recipe.
Julia asked that eggplant slices be reduced slightly thicker, then I used an open oven rather than covering with foil when roasting the eggplant for roasting. Furthermore, I included thinly-sliced basil as another twist that I am confident Julia would approve of on top of two cheese types and an abundance of dried herbs – making a pizza with lots of character!
I have featured this recipe frequently here at my weblog for years now, so as it’s eggplant season, it seems fitting that for my Friday Favorites selection this week it be eggplant pizza recipe! Hope that it brings great success when you give it a try.
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What ingredients would I need for this recipe? Gigantic globe eggplant; salt to draw water out of eggplant (optional); basil leaves for garnish (elective); freshly grated Parmesan and mozzarella cheeses, freshly grated Parmesan with finely grated mozzarella if desired (freshly grated is better); scorching purple pepper flakes to give an added kick (optional); dried Italian Herb Seasoning or Greek Oregano are great ingredients as they contain herbs that promote water drainage from eggplant.
What sort of eggplant works well in making eggplant pizza? For my recipe, I like using large Globe Eggplant. They’re usually seen more commonly at American supermarkets – in fact they may even be known by its common moniker of American Eggplant!
Do I Need to Salt the Eggplant For This Recipe? As Julia suggests, salting the eggplant before using is necessary in this recipe as it removes moisture that might make for soggier pizza bases compared to their dough counterpart. Furthermore, although you won’t achieve crispier bases from eggplant pizza than those made using traditional dough techniques due to salting, any sogginess caused by excess moisture may also decrease due to salting’s ability to remove water that might make its base soggy compared with it’s more traditional counterpart.
Will salting make my eggplant too salty?
Once the eggplant has rested for 30 minutes and water was applied, then any excess moisture and salt is removed with paper towel by wiping.
What types of eggplant pizza can I make?
This recipe provides for a low-carb vegetarian pizza; however you could certainly experiment with different toppings such as sausage, pepperoni, mushrooms or bell peppers – in my experience sausage cooks best before adding sauce components; mushroom and pepper pre-cooking needs to occur prior to being placed onto top; pepperoni can either go beneath or alongside cheese to complete your masterpiece pizza masterpiece!
Are You Craving Low-Carb Pizza Ideas? Need inspiration for low-carb pizza recipes? Just in time for Valentine’s Day (February 14) here’s my massive round-up of Low Carb Pizza Ideas from around the web and many are even gluten free too.
How one can prepare Julia Toddler’s Eggplant Pizza (scroll down for full recipe and nutritional details.).
To prepare this dish you will require an eggplant that measures 9 inches long (mine was about 1/2 a pound). Cut back into slices that measure 3/4-inches thick to ensure all slices have equal thicknesses. Lay slices out on double layer paper towels and salt liberally before cooking.
As your eggplant cools down, start cooking a generous amount of garlic in olive oil before combining in top quality petite dice tomatoes (or 2 cups diced modern tomatoes), Italian Herb Seasoning and Greek Oregano powders from Amazon Affiliate links.
Let the sauce simmer, adding one or two tablespoons of water as needed when it becomes dry. Within half an hour you should see liquid coming off of your eggplants.
Make sure your eggplant is dry with paper towels before wiping away any additional salt; otherwise the pizzas might become way too salty! Brush eggplant with oil, sprinkle dried herbs on it and roast at 375F/190C for around 25 minutes to achieve best results.
As your eggplant roasts, thinly slice modern basil (if using) and measure out Mozzarella and Parmesan for this sauce mixture. My eggplant was ready after 25 minutes in the oven! So divide and distribute among many eggplant gadgets before topping each with slices of basil before plating as shown above.
Next, pile each pizza with generous layers of cheese and put under the broiler until all the cheese has melted before serving.
Make this dish into a low-carb vegetarian meal: Its Julia recommended it either as an entree or side dish, however I enjoyed eating this as my main course with Summer Tomato Salad with Goat Cheese on the side. You could also pair this recipe with Glorious Spring Mix Salad, Lemon Parmesan Kale Salad, Avocado Tomato Salad or Tomato Olive and Latest Mozzarella Salad as side dishes!
Kalyn offers more low-carb eggplant recipes: Grilled Eggplant with Feta Cheese and Herbs
Mediterranean Eggplant and Zucchini Salad is the ultimate flavor combo! Enjoy it for lunch today or as an easy side dish.
Substances For Grilled Eggplant Salad [Rich and Spicy Grilled Eggplant Salad (SPICED GRILLED EGGPLANT SALAD) ] We need one medium sized globe eggplant (approx 8 ozs and 9-10 inches long), 1 teaspoon of salt for drawing out moisture from eggplant, and
Before roasting eggplant, use 2 T of olive oil and 2 Teaspoons of dry Italian Seasoning as follows; brush on and smatter – Brush olive oil over eggplant before roasting before applying two Teaspoons of dry Italian Seasoning; sprinkle onto eggplant before roasting (optional); 10 Large Basil Leaves cut in Chiffonade Strips as garnish (elective); 1/3 Cup Fresh Grated Parmesan (3 TBS); 3 Teaspoons Fine Grated Mozzarella (1 1/2 Teaspoons each).
Add hot pepper flakes for garnishing completed pizza (optional). Set aside 3 Teaspoons Extra Virgin Olive Oil as your sauce base; and finely mince three large garlic cloves into fine slices (for garnish).
14.5-oz can of petite diced tomatoes with liquid
Reducing eggplant slices to about three quarter inch thickness. Try to maintain this uniform thickness across your slices!
Place eggplant gadgets on two layers of paper towels and liberally sprinkle both sides with salt for about half an hour to draw out excess liquid from them.
Once the eggplant has had time to sit for half an hour, turn on your oven at 375F/190C and begin creating your sauce. Warm 2-3 teaspoons of olive oil (depending on your pan size) before gently sauteing finely chopped garlic just until fragrant (but don’t allow it to turn brown!).
Add petite diced tomatoes, dried Italian seasoning and oregano; stir to mix. Simmer at low heat until thickened; break apart tomatoes as it cooks using a fork as necessary (add water as necessary by adjusting simmer time accordingly; keep this heat level until desired for your eggplant slices.) (You may add water as desired through multiple tablespoons at a time until desired result is reached for your sauce)
After 30 minutes have elapsed, wipe the eggplant dry using paper towels (this also removes much of the salt.). Next, spray an aluminum roasting sheet with olive oil or nonstick spray and arrange eggplant slices on it; brush their surfaces with additional olive oil then sprinkle dried Italian seasoning for garnishing.
Roast the eggplant approximately 25 minutes (not so long that its slices become so mushy and lose their shape,” as Julia states). Meanwhile, thinly slice any fresh basil leaves you are using (if any), as well as mix freshly grated Parmesan with low-fat mozzarella until everything has set up nicely in a single pile on a platter.
As soon as eggplant gadgets have cooked for 25 minutes or longer, remove from oven and switch it over to broil mode.
Spread several tablespoons of sauce across each eggplant slice before topping off each with thin basil slices (if applicable) and generous amount of cheese (optional).
Place pizzas under a broiler until their cheese has completely melted and just begun to caramelise (this took me around 6 – 7 minutes with my toaster oven but using an ultra efficient broiler this may only take minutes or seconds.) (For me this took around 7-10 minutes.)
Serve hot, with red pepper flakes for garnish if desired. In lieu of canned tomatoes, consider using 2 cups peeled and diced modern tomatoes instead.
As per nutritional analysis, two pizza slices constitute one serving.
This recipe has been modified from one currently featured in From Julia Child’s Kitchen.
Food Plan Knowledge: Withdraw 4 Serving Measurement 1 Amount Per Serving [Power:195], Full Fat (15g), Saturated Fat (4g) and Unsaturated Fat (10g). Ldl-cholesterol 14mgSodium 535mgCarbohydrates 11gFiber 3.6g Sugar 4.6g and Protein (6g).
Food plan information is calculated automatically using the Recipe Plug-In I’m utilizing; since there may be various variables influencing these calculations, I cannot guarantee 100% accuracy of these calculations.
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Meals Plans that Support Low Carb Dieting or Glycemic Index Levels on South Seashore Islands. Here Are Our Recommendations.
Julia Toddler probably wasn’t concerned with low-carb eating; nonetheless these eggplant pizzas offer an ideal low-carb and gluten-free solution as part of any South Seaside Diet plan diet plan.
Discover Additional Recipes Like This One: For similar options, search Eggplant Recipes or Oven Dinners on Kalyn’s Kitchen on Pinterest, Facebook, Instagram or YouTube and you will see additional delicious dishes I am posting there!
Historic Notes for this Recipe: When first posted online in 2012, this recipe continued to evolve through 2022 as more information became available.
