River & Cape Recipes

Child Tested & Parent Approved 

Eggplant Pizza 
2 peeled eggplants
1/4 cup organic marinara 
8 oz whole milk mozzarella
italian seasoning
fresh parsley

Preheat oven to 450 degrees. Thinly slice peeled eggplants (thinner slices mean crispier pizza.)
Place on large cookie sheet. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Spoon marinara onto each eggplant slice. Top with pieces of whole milk mozzarella, then sprinkle with italian herb seasoning. 
Bake for 15 to 20 minutes until cheese is golden brown. (Personally, I like mine a bit crisp.)
Garnish with chopped fresh parsley just before serving. This dish pairs beautifully with a spring salad for a light dinner or with a simple butter penne pasta for something a bit more hearty. 

Be sure to get the kids involved with the tearing of the herbs or the peeling of the eggplants. In no time, you'll be able to delegate your weeknight meal prep to your 5 year old!

Bon appetit!

As a home cook and a lover of herbs and spices, I wanted to make sure children had a wonderful and colorful introduction to foods from the very start. I hope that parents will enjoy these simple recipes for years to come. 

Kelly Thomson
Head of School and school chef