Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne)

1 globe eggplant, about 8 oz and 9-10 inches long
About 1 Tbsp salt, for drawing water out of eggplant
About 2 Tbsp olive oil, for brushing eggplant before roasting
About 2 tsp dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips
1/3 cup freshly grated Parmesan
1/3 cup finely grated mozzarella

Sauce ingredients:
2/3 tsp extra virgin olive oil
3 large garlic cloves, very finely chopped
1 large can (28oz) diced tomatoes with liquied (or 3 cups peeled and diced fresh tomatoes)
1/2 tsp dried Italian seasoning
1/4 tsp dried oregano (Greek or Turkish)

1. Cut off both ends of the eggplant, then cut it into 3/4 inch-thick slices. 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 about 15 minutes, preheat the oven to 375.
2. While the eggplant sits, make the sauce. Heat 2-3 tsp olive oil and saute the finely chopped garlic just until it becomes fragrant (don't let it brown). Add the tomatoes, 1/2 tsp Italian seasoning, and oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks.
3. After 30 minutes, wipe the eggplant dry with paper towels. 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 at 375 for about 25 minutes (but not so long that the slices become mushy and lose their shape).
4. While the eggplant roasts, thinly slice the fresh basil leaves and combine with Parmesan and mozzarella. After 25 minutes or when the 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 basil, and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot.

Source: Tiny's Organic Newsletter, August 15, 2012

Try #1 - August 16, 2012
Yummy yum yum yum!