Farmers Market recipe of the week–Eggplant Pizzas!

Just like Julia Child used to make, says Rachel!

Time Cook: ~1 hour (10 minutes prep, 30 minutes waiting, 30 minutes baking)

Ingredients:
1 eggplant (about 8 ounces)
1 tablespoon salt
2 tablespoons olive oil
2 teaspoons Italian seasoning
10 large basil leaves, cut into long strips
⅓ cup Parmesan
⅓ cup mozzarella
Red pepper flakes (optional)
Pasta or pizza sauce

Directions:
1. Cut of ends of the eggplant, then cut into ¾ inch slices. Put the eggplant on a double layer of paper towels and sprinkle both sides generously with salt. Let sit for about 30 minutes.
2. After 30 minutes, wipe eggplant dry and preheat oven to 375°F.
3. Spray a roasting sheet with oil and lay eggplant slices on top in a single layer. Brush the tops of the eggplant pieces with olive oil and sprinkle with Italian seasoning.
4. Roast the eggplant for about 25 minutes or before they start getting mushy.

5. Take the eggplant out after 25 minutes and turn the oven on broil. Spread a few tablespoons of sauce on top of each eggplant slice, sprinkle with basil and top with cheese.
6. Put back in the oven and bake until the cheese is slightly browned, about 7 minutes. Watch closely because it doesn’t take long for things to start burning when broiling!
7. Sprinkle with red pepper flakes, if desired, and enjoy!

Farmers Market Shopping List
 Eggplant
 Basil

Nutrition Facts (makes 3-4 servings):
Calories- 335
Carbohydrates- 15.4g
Saturated Fat- 10g
Unsaturated Fat- 14g
Protein- 19.4g

Adapted from kalynskitchen.com

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by Marsha Chartrand

Marsha Johnson Chartrand, a founder, writer, and copy editor with the Manchester Mirror, is a 50-year resident of Manchester. She has a long history of volunteer and community involvement.