*****32/56 EGGPLANT PARMESAN PIZZA

RECIPE 32/56  EGGPLANT PARMESAN PIZZA (compare to recipe Dinner 6 from my 30 day Challenge April 1-30, 2012), uses feta instead of mozarella cheese, similar except for the eggplant, to keep calories and salt down I think I will stick to moazarella and pick whole wheat pizza dough and still count this as my 56 recipe challenge.........(note from March 31, 2012)

INGREDIENTS
4 Tbsp EVOO, divided
4 garlic cloves, pressed
1 can tomato sauce
2 tsp sugar
1 tsp finely chopped fresh rosemary leaves
1/2 tsp coarsely ground black pepper
1 lb refrigerated prepared pizza dough
1 lb Japanese or Chinese eggplant (about 2 medium), long thin eggplants, glossy skin, no blemishes, REMEMBER they become bitter with age....use in a day or two (I've waited and they really do become bitter)
8 ounces mozzarella cheese, shredded
1/2 ounce Parmesan cheese, grated
1/2 cup chopped fresh basil leaves

DIRECTIONS
PREP TIME 40 MINUTES TOTAL 55 MINUTES  8 SERVINGS CALORIES 330

1.  Preheat oven to 425 F.  For sauce, combine 1 Tbsp oil and pressed garlic in saucepan.  Cook over medium heat 60 to 90 seconds or until fragrant.  Add tomato sauce, sugar, rosemary and black pepper; bring to simmer.  Reduce heat to low; cook 5 to 7 minutes or until thickened.  Remove Saucepan from heat; set aside.

2.  Meanwhile, lightly brush stoneware cookie sheet with 1 Tbsp oil  Roll dough to edges of Sheet, stretching dough to cover bottom.  Prick dough with pastry tool.  Bake 18 to 20 minutes or until top of crust begins to brown.

3.  Trim and discard ends to eggplants and slice into 1/2 inch disks.  Heat remaining 2 Tbsp oil in Skillet over medium heat 1 to 3  minutes or until shimmering.  Cook eggplants 10 to 12 minutes or until browned, turning occasionally.  Remove Skillet from heat.

4.  Combine cheese in Bowl; mix well.  Spread 1 cup of the sauce over crust.  Top evenly with eggplants and cheese mixture.  Bake 14 to 16 minutes or until cheese begins to brown.  Remove Cookie Sheet from oven and cook 5 minutes.  Cut pizza into 16 pieces; drizzle with remaining sauce and sprinkle with basil.