Roasted Eggplant Pizza
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.
SUMMARY
- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Makes 16 appetizers or 8 main dish servings.
HELPFUL HINTS
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See Nutrition Facts
Makes 16 appetizers or 8 main dish servings.
Amount Per Serving
Calories 191
Total Fat 7.5g
Saturated Fat 4.2g
Trans Fat 2.2g
Polyunsaturated Fat 0.5g
Cholesterol 18mg
Sodium 674mg
Carbohydrates 21g
Protein 12g
Dietary Fiber 4g
Vitamin A 61%
Vitamin C 23%
Calcium 274%
Iron 2%
