I am a firm believer that introducing kids to lots of different foods at an early age will help them to be a good eater in the future. I am constantly looking for fun foods that will introduce new foods that they may not be willing to try on their own. I wasn't sure they would try plain eggplant so I came across this recipe and gave it a try. They are delicious, easy, and much healthier than your traditional pizza. Both kiddos approved and it is another regular on our dinner lineup.
Recipe: (Adapted from a Julia Child Recipe)
1 eggplant (9-10 inches long)
1 Tbsp. salt (draws the moisture out of the eggplant)
1. cup of spinach
3 roma tomatoes sliced
2 cups of freshly grated mozzarella cheese
2 tsp. basil
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
-Cut off both ends of your eggplant and then cut into 3/4 inch thick slices.
-Put the slices of eggplant on a double layer of paper towels and salt both sides of the eggplant slices. This will help draw out the moisture so they do not get soggy while baking. Let them sit for 30 minutes.
-While the eggplant sits, slice your tomatoes and grate your mozzarella cheese.
-After 30 minutes, wipe your eggplant and place onto a greased cookie sheet. Brush the tops of the eggplant with olive oil and then sprinkle your dry seasonings evenly on top.
-Roast for 25 minutes at 375 degrees. Take your cookie sheet out and add your cheese, tomatoes, and spinach. Place under the broiler for 4-5 minutes or until cheese is melted and starts to brown.
1 eggplant (9-10 inches long)
1 Tbsp. salt (draws the moisture out of the eggplant)
1. cup of spinach
3 roma tomatoes sliced
2 cups of freshly grated mozzarella cheese
2 tsp. basil
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
-Cut off both ends of your eggplant and then cut into 3/4 inch thick slices.
-Put the slices of eggplant on a double layer of paper towels and salt both sides of the eggplant slices. This will help draw out the moisture so they do not get soggy while baking. Let them sit for 30 minutes.
-While the eggplant sits, slice your tomatoes and grate your mozzarella cheese.
-After 30 minutes, wipe your eggplant and place onto a greased cookie sheet. Brush the tops of the eggplant with olive oil and then sprinkle your dry seasonings evenly on top.
-Roast for 25 minutes at 375 degrees. Take your cookie sheet out and add your cheese, tomatoes, and spinach. Place under the broiler for 4-5 minutes or until cheese is melted and starts to brown.