Julia Child's Eggplant Pizzas

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
• 3 tsp. extra-virgin olive oil
• 3 large garlic cloves, very finely chopped
• 14.5 oz can petite diced tomatoes with liquid
• 1/2 tsp. dried Italian seasoning blend
• 1/4 tsp. dried oregano

Directions

1. Trim the eggplant at both ends, then slice it crosswise into 3/4 inch rounds, aiming for pieces that are as even as you can manage. Arrange the slices over a double layer of paper towels and season both sides generously with salt. Leave them to rest for about 30 minutes so the moisture can come out.
2. Once the eggplant has been sitting for 15 minutes, heat the oven to 375F/190C. While you wait, start the sauce. Warm 2-3 tsp. olive oil, using the amount that suits your pan, then cook the finely chopped garlic only until you can smell it. Do not let it brown. Stir in the petite diced tomatoes, dried Italian seasoning, and dried oregano, then keep the sauce at a gentle simmer until it thickens, crushing the tomatoes with a fork as they cook. If it gets too thick before you need it, add water a few tablespoons at a time and leave it over very low heat so it stays warm.
3. After 30 minutes, blot the eggplant thoroughly with paper towels, which will also take away most of the salt. Coat a roasting sheet with olive oil spray or non-stick spray, set the eggplant slices on it, brush the tops with olive oil, and scatter dried Italian seasoning over them.
4. Roast the eggplant for about 25 minutes, stopping before the slices turn soft enough to fall apart or lose their shape. While they cook, cut the fresh basil leaves into thin strips, if using, and mix the freshly grated Parmesan with the low-fat mozzarella blend.
5. When the eggplant is ready after 25 minutes, take it out of the oven and switch the oven to broil. Spoon a few tablespoons of sauce over each slice, add the thin basil strips if using, and cover with a generous layer of cheese.
6. Broil the eggplant pizzas until the cheese has melted and picked up a little color. This may take 6-7 minutes in a toaster oven, while a stronger broiler may finish them in only a few minutes. Serve hot, with red pepper flakes for sprinkling if desired.