Eggplant pizzas (Tranches d'aubergine á l'Italienne) from Kalyn's Kitchen by Julia Child and Kalyn Denny

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh tomatoes for canned diced tomatoes.

  • mharriman on May 21, 2021

    Made as a main entree for two of us using 12 ounces of eggplant slices from two smaller sized eggplants. This Reminded my husband and me of insalata caprese except, of course, it was baked then broiled and made with an eggplant base. The author of the recipe pays homage to Julia Child with the recipe and a video but doesn’t include ingredient amounts. I used two 15 oz cans of petite diced tomatoes, 8 oz mozzarella cheese, 2 ounces grated Parmesan -Reggiano and about 12 fresh basil leaves. My eggplants made 10 3/4-1 inch rounds. I had tomato sauce and grated cheese to spare after spooning out the mixtures on individual eggplant rounds. This might be a great appetizer at the table but I wouldn’t serve it elsewhere as it needs a fork for cutting and the cheese on ours ran off the edges of the eggplant. Went well with a salad and a 1/2 baguette.

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