I made these Eggplant Pizzas (Tranches d’aubergine á l’italienne) for dinner tonight and both Ryan and I thought they were so good! I found the recipe here and modified it slightly, but it’s originally a Julia Child recipe.

Start with a sliced eggplant (salt it first to draw out excess water). Mist with olive oil, and season with dried oregano, basil, & garlic powder.

Roast at 375° for 25 minutes. While that is baking, make a marinara sauce. Sauté 2 tablespoons of minced garlic in olive oil. Add a can of diced tomatoes, dried basil, oregano, and pepper.

Top the roasted eggplant slices with the marinara and then sprinkle with goat cheese. Broil until the cheese starts to brown. Serve & enjoy!

Minimal ingredients, but lots of flavor. Also a great option if you are watching your carbs!