Roasted Eggplant Pizza

Summary

• Difficulty:
• Prep Time: None minutes
• Cook Time: None minutes
• Yield: Makes 16 appetizers or 8 main dish servings.

Ingredients

• 7 sheets phyllo pastry, thawed
• 1 large purple onion, sliced
• 1 large green bell pepper, cut into 1-inch pieces
• 1 pound eggplant, peeled and diced
• 2 Tbsp. dried Italian seasoning
• 1/2 tsp. freshly ground black pepper
• 1 can (6 oz.) tomato paste
• 2 Tbsp. balsamic vinegar
• 1-1/2 cups (6 oz.) Sargento® Shredded Reduced Fat Mozzarella Cheese
• 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese

Directions

1. Place one sheet phyllo pastry on a lightly greased 12-inch pizza pan; spray evenly with cooking spray. Place another sheet of phyllo on top at a right angle to first sheet; spray with cooking spray. Continue with remaining phyllo sheets. (The overhanging sheets of phyllo will form a circle around the pizza pan.)
2. Roll extending edges toward center of pizza pan to form a rim. Coat with cooking spray. Cut six 1-inch slits in bottom of phyllo pastry; bake at 450°F for 5 minutes or until lightly browned.
3. Combine onion, green pepper and eggplant in a jelly roll pan coated with cooking spray; add Italian seasoning and pepper; toss well. Bake at 450°F for 20 to 25 minutes or until tender.
4. Combine tomato paste and vinegar; spread on phyllo crust. Sprinkle with Mozzarella cheese; spoon eggplant mixture over cheese. Sprinkle with Parmesan cheese. Bake at 400°F for 15 minutes or until cheese melts.