Vegetables / Side Dishes

Eggplant Pizzas – and a lesson of perception vs. reality

Perception: a way of perceiving; awareness or consciousness

Reality: resemblance to what is real

The bottom line? One has nothing to do with the other.

I suppose you’re wondering by now why I’m illustrating the differences between the two words. Well, it goes something like this – more often than not, people’s perception of something is quite far removed from the reality of the situation. And I’ve learned that trying to explain the gap between the two points is futile, and usually ends up making things worse.

Case in point: Sabrina perceived that these eggplant pizzas would be just like eggplant parmesan. The reality was that due to the lack of breading and frying, these really are just what they appear to be – pizzas without the crust.

IMG_6627Class dismissed.

Eggplant Pizzas – adapted from a recipe by Julia Child

1 globe eggplant, about 8 ounces and 9-10 inches long
2 tbs. olive oil, for brushing eggplant before grilling
1 cup marinara sauce – may need more or less, depending on how much sauce you like
1/3 cup freshly grated Parmesan
1/3 cup grated mozzarella cheese

10 large basil leaves

Cut off both ends of the eggplant and cut it into 3/4 inch thick slices. Brush the slices with olive oil, then grill the eggplant on both sides over medium high heat until cooked through but not mushy. Arrange the slices on a baking sheet, then spread a few tablespoons of sauce on the top of each eggplant slice and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Top with a fresh basil leaf and serve hot.

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