Crustless Spinach Quiche

Ingredients  

 

 

 

1 tablespoon of Olive oil 

1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster cheese 

 

1/4 teaspoon salt

1/8 teaspoon ground black pepper

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Source: http://allrecipes.com/recipe/crustless-spinach-quiche/

Vegetarian Quinoa Chili

Ingredients

• 2 cups cooked quinoa  

• 1 Tbsp extra virgin olive oil

• 1 large yellow onion, diced (1 3/4 cup)

• 4 cloves garlic, minced 

• 2 (14.5 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)

• 1 (7 oz) can diced green chiles

• 2 1/2 Tbsp

• 2 tsp ground cumin  

• 2 tsp cocoa powder 

• 1 1/2 tsp paprika

• 1/2 tsp granulated sugar

• 1/2 tsp ground coriander 

• 1/2 tsp cayenne pepper, or to taste (optional)

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

• 1 (15 oz) can black beans, drained and rinsed

• 1 1/2 cups fresh or frozen corn

• 1/2 cup cilantro, chopped

• Juice of 1 lime

Mexican Stuffed Peppers with Quinoa & Black Beans

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated*
• ½c cheddar cheese, grated*
• 1 recipe red enchilada sauce (or 1 (28oz) can)*

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Source: http://www.onelovelylife.com/?p=4854

Parmesan Crusted Zucchini

Ingredients

          

• 1 medium zucchini
• 1 egg  
• 3/4 cup grated parmesan cheese (green can kind is great!)
• 1 teaspoon garlic and herb seasoning, blend

  Source: http://www.food.com/recipe/parmesan-crusted-zucchini-383049

Broiled Zucchini (or Eggplant)

• 4 medium zucchini (or a medium globe eggplant)
• Avocado oil, palm oil, coconut oil, or your favorite fat
• Kosher salt
• Pepper
• Balsamic vinegar or lemon juice
• Your favorite herbs, chopped (basil, Italian parsley, etc.)

Here’s how I made them:
I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.

No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.

I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.

(Or, if you prefer, just use a silicone brush to apply the oil.)

I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.

Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…

or top with chopped herbs…

…and whatever else I feel like.

Fast, tasty, and easy clean-up. I’m all over that!

Spinach, Mushroom & Feta Crustless Quiche

Ingredients

• 8 oz. fresh mushrooms $1.99
• ½ tsp minced garlic $0.06
• as needed non-stick spray $0.02
• 1 (10 oz.) box frozen spinach $1.09
• 4 large eggs $0.83
• 1 cup milk $0.39
• 2 oz. feta cheese $0.87
• ¼ cup grated parmesan $0.39
• ½ cup shredded mozzarella $0.50
• to taste salt & pepper $0.05

Instructions

1. Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
2. Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
3. Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
4. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
5. Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Source: http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/

Paleo Perfect: Cauliflower "Rice" Stir-Fry

Ingredients

2 cups cauliflower florets (one large head)
2 tablespoons coconut or extra-virgin olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
Coarse salt
1/4 cup low-sodium vegetable broth
1 tablespoon minced fresh ginger
1 thinly sliced small red chili
2 cups broccoli florets
1 julienned large carrot
1/2 red bell pepper, stemmed, seeded, and diced
Juice of 1/2 lemon
2 tablespoons shelled pumpkin seeds
2 tablespoons fresh cilantro leaves

Directions

1. Pulse cauliflower florets in a food processor until finely chopped.
2. Heat one tablespoon coconut oil in a large skillet over medium heat. Add 1/2 sliced red onion and two minced cloves garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with coarse salt.
3. Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover.
4. Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute.
5. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice.
6. For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds and one tablespoon cilantro.

Source: http://www.fitsugar.com/Cauliflower-Rice-Recipe-30571642

Spicy Quinoa Salad

 

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

 

Ingredients

• 3 cups cooked quinoa (1 cup uncooked)
• 2 cups corn
• 1 red pepper, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 T fresh lime juice
• 1/2 T olive oil
• 2 cloves garlic, minced
• 1/4 tsp chipolte chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. In a large bowl, combine quinoa, corn, red pepper and cilantro.
2. In a small bowl combine lime juice, olive oil, garlic, chipolte chili powder, smoked paprika and salt.
3. Toss dressing with quinoa mixture and serve at room temperature or chilled.

Source: Spicy Quinoa Salad

Spiced Cauliflower

Ingredients

• 1 head cauliflower, cut into florets
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon chili powder
• kosher salt and fresh cracked pepper
• 1 tablespoon olive oil

Instructions

1. Place all ingredients in a large resealable bag. Shake to coat. The cauliflower will turn yellow-ish.
2. Place seasoned cauliflower into a large pan. Cover and cook over medium heat until the cauliflower is soft, about 15 minutes. Stir occasionally.
3. Remove lid and cook cauliflower for 2 more minutes just to brown up some of the pieces.

Source: Spiced Cauliflower

Zucchini Cakes

Ingredients:

• 1 large zucchini grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
• 1/2 cup freshly grated Parmesan cheese
• 1 cup panko bread crumbs
• sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
• 1/4 teaspoon paprika
• 1 clove garlic, minced
• 1 egg
• salt and pepper to taste
• 1-2 tablespoons olive oil

Instructions:

1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of ranch dressing. Enjoy!

Source: Zucchini Cakes

Green Goddess Grilled Cheese Sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

Source: Green Goddess Grilled Cheese Sandwich

Quinoa and Vegetable Stuffed Peppers

 

Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

Ingredients

• 1 cup quinoa
• 2 cups chicken or vegetable stock
• 6 small bell peppers, mixed colors, seeded and halved
• 3 tablespoons EVOO, plus extra for drizzling
• Salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 small firm eggplant, trimmed of half the skin, chopped
• 1 red onion, chopped
• 1 fresh chili pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
• 1 small to medium firm zucchini, seeded and chopped
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup fresh mint leaves, a handful, chopped
• 2 plum tomatoes, chopped
• 1 cup crumbled feta or ricotta salata cheese

Source: Quinoa and Vegetable Stuffed Peppers

Cheesy Sweet Potato Crisps

Ingredients

• 1 pound sweet potatoes, peeled
• 2 1/2 ounces finely grated Parmigiano-Reggiano (about 1 cup)
• 2 egg whites
• 2 teaspoons chopped fresh rosemary
• 3/4 teaspoon cracked black pepper
• Parchment paper

Directions

Heat oven to 425°F.

Finely grate sweet potatoes into a bowl. Squeeze grated sweet potatoes in batches to release as much moisture as possible and place in another bowl; fluff with a fork.

Stir in cheese, egg whites, rosemary and pepper. Line a large cookie sheet with parchment paper.

Spoon 1 rounded tablespoon batter onto cookie sheet and flatten into a thin, 2- to 2 1/2-inch round.

Repeat with remaining batter, leaving 1 inch between rounds.

Bake until edges and underside are crisp and browned, 13 to 15 minutes. Remove from oven, let cool slightly and remove from parchment.

Source: Cheesy Sweet Potato Chips

Broccoli Quesadillas

Ingredients

• Makes 4 servings
• 1 cup broccoli, cooked and chopped, room temperature
• 1 cup mozzarella, shredded
• 1/4 cup corn kernels
• 1/4 tsp. garlic powder
• 4 flour tortillas (10 inches), room temperature
• Salt and freshly ground black pepper, to taste
• 2 tbsp. olive oil

Directions

 

1. Combine broccoli with cheese, corn and garlic powder. Add salt and pepper. Divide mixture in four, for each tortilla. Add the mixture on one half of the tortillas, and fold it with the other half.
2. Heat one tablespoon of oil in a large frying pan over medium heat until hot, about 3 minutes. Carefully add two folded tortillas and cook on each side for several minutes until the bottom of tortilla is golden. Flip and cook on the other side too, cheese should be melted and the tortillas gold and crisp. Repeat this step with the other two.
3.  Remove from pan and slice into wedges. Serve hot or warm.  

Source: Broccoli Quesadillas

 

 

 

 

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint

Ingredients

• 1 (1 1/2 lb.) eggplant
• 2 large zucchini
• 1 1/2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 (14 oz.) can chickpeas, drained & rinsed
• 1/4 cup crumbled feta cheese
• 5 large mint leaves, thinly sliced
• Juice of 1 lemon

Instructions

1. Preheat the grill to medium heat.
2. Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
4. Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
5. Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
6. Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
7. Serve warm or at room temperature.

Notes

Calories 172.5 / Total Fat 5.7g / Saturated Fat 1.5g / Cholesterol 5.6mg / Sodium 478.8mg / Total Carbohydrates 26.3g / Fiber 7.1g / Sugar 1.5g / Protein 6.0g / WW (Old Points) 3 / WW (Points+) 4

Source: http://www.cookincanuck.com/2013/05/grilled-eggplant-zucchini-salad-recipe-with-feta-chickpeas-mint/

Zucchini Ribbon Salad with Sweet Corn & Avocado

Ribbons of zucchini and yellow squash with sweet corn, avocado, cilantro, queso fresco, and a light lime dressing. This elegant salad is simple to make and a great way to use up the summer zucchini.

Ingredients:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper, to taste
2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup queso fresco (Mexican cheese)

Directions:

1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.

Source: http://www.twopeasandtheirpod.com/zucchini-ribbon-salad-with-sweet-corn-avocado/

Zucchini Noodles with Pesto

Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

Ingredients:

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

Directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

Source: http://www.twopeasandtheirpod.com/zucchini-noodles-with-pesto/

Grilled Zucchini Pizza Slices

large zucchini slices, cut 3/4 inch thick (see recipe notes)
--olive oil, for lightly brushing both sides of pizza and oiling grill grate
--pizza sauce of your choice (I used canned red sauce, but you could also use Basil Pesto or white sauce. Extra sauce can be frozen for later. Choose sauce with the lowest grams of sugar for the South Beach Diet.)
--grated cheese (I used a blend of low-fat cheese called "pizza cheese," but you can use any cheese you'd enjoy on pizza.

--pizza toppings of your choice (I used low-fat turkey pepperoni, but you can also use sauteed mushrooms, Canadian bacon, cooked sausage, caramelized onions, sliced olives, anchovies, sauteed bell peppers, or any other toppings you'd like on pizza.)

Oil the grill grates (I use a bit of oil on a paper towel), then preheat grill to medium-high. (If using a broiler, it should be reheated as well.)

Cut zucchini into thick slices about 3/4 inch thick. (I used 8-Ball zucchini, which made lovely round slices, but you can cut the zucchini into round slices or lengthwise slices, depending on what shape the zucchini is. I wouldn't use enormous zucchini with large seeds for this recipe.)

Grill the zucchini 7-8 minutes, or until there are some grill marks and it's starting to be tender. (If the zucchini has a side that's slightly larger, grill that first so it will be the "top.") If desired, you can heat the sauce while the zucchini grills. (I did, but next time I might not bother.)

Remove zucchini from the grill, putting them grilled-side up on a cutting board you can use to take them to the kitchen. Add sauce, cheese, and other toppings as desired. (I spread each slice of zucchini with about 1 T red pizza sauce, then sprinkled each piece with a generous pinch of pizza cheese, added 4-5 slices of turkey pepperoni, and sprinkled over a tiny bit more cheese.)

Put loaded zucchini slices back on the grill and cook 7-8 minutes more with the grill lid closed. (Check them every few minutes to see when the cheese is melted and the toppings are lightly browned, especially if you're using a broiler. If you have a gas grill where you can regulate the heat, I turned it to high when I put the pizza back on.)

Remove zucchini pizzas from grill and serve hot.

http://www.kalynskitchen.com/2010/08/recipe-for-grilled-zucchini-pizza.html

Julia Child's Eggplant Pizzas

Ingredients: 1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!)  Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt.  Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid.  (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce.  Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant.  (Don't let it brown.)  Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks.  (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.)  Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning.  Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend.  After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil.  Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.  Put pizzas under the broiler until the cheese is melted and slightly browned.  (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)  Serve hot, with red pepper flakes to sprinkle on pizza if desired.

http://www.kalynskitchen.com/2012/08/recipe-for-julia-childs-eggplant-pizzas.html