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.
We love eggplant and I figured this was an easy way to make a gluten-free pizza for my husband. Yum!
- 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
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.
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.
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!
ReplyDeleteGreat idea! I'll be trying these cute little guys soon.
ReplyDeleteGreat choice Camilla! Thanks for reminding me of this recipe. I love your fancy title!
ReplyDeleteThat sounds so amazing to me. I love eggplant and tomato combos.
ReplyDeleteThese sound wonderful, like a lightened up version of eggplant parmigiana.
ReplyDelete