1globe aubergineabout 8 ounces and 9-10 inches long
1tbspHimalayan Crystal Saltfor drawing water out of aubergine
2tbspcoconut oilfor brushing aubergine before roasting
2tspItalian seasoningfor sprinkling on aubergine before roasting
10large basil leavescut in chiffonade strips (optional)
1/3cuphard goat's cheesefreshly grated
1/3cupmozzarella blendfinely grated
2-3tspvirgin coconut oil
3cloveslarge garlicvery finely chopped
14.5ozgood quality tomatoesdiced with liquid (or use 2 cups peeled and diced fresh tomatoes)
1/2tspItalian seasoning blenddried
Cut off both ends of the aubergine; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the aubergine pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the aubergine sit with the salt on it for about 30 minutes to draw out the liquid. (After the aubergine sits for 15 minutes, turn on the oven to 375 F/190 C.)
While the aubergine sits, make the sauce. Heat 2-3 tsp. coconut 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 aubergine slices.)
After 30 minutes, wipe the aubergine dry with paper towels (this also removes most of the salt.) Spread a roasting sheet with coconut oil or non-stick spray, lay aubergine slices on, brush the tops of the aubergine with oil, and sprinkle with dried Italian seasoning. Roast the aubergine about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says).
While the aubergine roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated goat's cheese and mozzarella blend. After 25 minutes or when aubergine pieces are done, remove aubergine from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each aubergine 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. Serve hot, with red pepper flakes to sprinkle on pizza if desired.