Skip to main content

SRC Reveal: Pizzette di Melanzane

By

It's time for Group B's October 2016 for the Secret Recipe Club. This month I was assigned to Tracy at Pale Yellow.


Tracy is an informal science educator/curriculum specialist by day, baking blogger by night. In early 2014, she transitioned her blog to include more small-batch recipes and real meals. She says she is not a recipe developer, not a baker for hire (although if you ask her nicely, she does take orders), and not blogging to quit her day job. She's just here to show love and feed the people who are important to her.

I perused her blog and fell in love with her Palomas; her Spicy Lemonade intrigued me; and I adored that she called her Pumpkin Bread sexy. Yes, pumpkins can be sexy!

I loved the look of her Coffee Marshmallows and her Onion Jam Pizza. But, in the end, I decided to make a version of her Eggplant Pizza.

Pizzette di Melanzane
slight adapted from Pale Yellow's Eggplant Pizza

We love eggplant and I figured this was an easy way to make a gluten-free pizza for my husband. Yum!


Ingredients

  • 1 8-9" eggplant
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • 1 C fresh tomato sauce
  • 1/3 C freshly grated parmesan + more for serving
  • 1/3 C freshly grated mozzarella
  • whatever toppings you want - we used roasted red peppers, Serrano ham, and capers



Procedure
Slice the eggplant into 3/4" thick slices. Sprinkle generously with salt and let stand for about 20 minutes. Flip the eggplant slices over and sprinkle the other side with salt and let stand again about 20 minutes.

Preheat the oven to 375 degrees F. Blot eggplant of all moisture and salt. Place on a parchment-lined or silicone mat-lined baking sheet. Drizzle olive oil over the top and bake for 25 minutes.

Spread tomato sauce on top of each eggplant slice and cover with grated cheese. Top with whatever you wish and return the pan to the oven. Turn the heat up to 450 degrees F. Bake until the cheese is brown and bubbly.

Serve with more grated cheese.

Labels:

Comments

  1. CorinaOctober 10, 2016 at 1:55 AM

    I love the look of these cute mini pizzas! My little boy and I both love eggplant and I keep thinking I need to have a go at something like this. Hopefully one day soon!

    ReplyDelete
  2. KateOctober 10, 2016 at 6:37 AM

    Great idea! I'll be trying these cute little guys soon.

    ReplyDelete
  3. TracyOctober 10, 2016 at 2:13 PM

    Great choice Camilla! Thanks for reminding me of this recipe. I love your fancy title!

    ReplyDelete
  4. JeanieOctober 10, 2016 at 7:13 PM

    That sounds so amazing to me. I love eggplant and tomato combos.

    ReplyDelete
  5. A Day in the Life on the FarmOctober 12, 2016 at 12:34 PM

    These sound wonderful, like a lightened up version of eggplant parmigiana.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more