I got this idea from a link with Julia Child who brought French (and Mediterranean) cooking to Americans. She was born in 1912 and after WW2 studied and worked in France and became the USA’s Elizabeth David or Mrs Beeton.
I have several of Elizabeth David’s books and she really made Britain aware of olive oil which could be used in cooking and not just when you had earache.
I also have a couple of original Mrs Beeton’s cookery books, one in particular was printed in 1902 and contains this gem:
Turbot (Italian fashion)
a turbot of medium size
2 carp’s roes
a few truffles and prawns, 2oz of butter, wine, sauce
This served 8 for 12/- (60p for younger readers)
Anyway, back to the pizza. I have adapted this from Julia’s Tranches d’aubergine á l’italienne.
Slice the aubergine into ½ inch rounds then use whatever method you wish to draw out the moisture, I usually don’t bother. By the way my aubergines weren’t particularly big but sometimes that’s a bonus as I find the larger ones can be a little bitter.
Brush the slices with a little oil and place on a greased baking sheet then pop into a hot oven (190°C | 375°F) for 20 minutes or so.
Meanwhile, sauté finely chopped onion, garlic and diced fresh tomatoes in a pan with olive oil and a good sprinkle of dried oregano. Add a splodge of home-made sun dried tomatoes for the lycopene if you like.
When you’re happy with your ‘pizza’ bases layer with thinly sliced mozzarella adding a spoonful or two of the sautéed tomato and garlic. Grate over fresh parmesan, a grind or two of black pepper then place under a hot grill for a few minutes or until it looks good enough to devour before you can get it to the table.
Garnish with ripped fresh basil leaves and a little drizzle of olive oil if you think it needs it.