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Vegetable Pizza   

Directions:

Wash and slice eggplant into 1/2-inch slices (should be approximately 30 slices); set aside. Spray baking sheet with nonstick cooking spray. Dip eggplant slices in soy milk; cover each side with breadcrumbs. Place on baking sheet; bake 375 deg. F. for 30-40 minutes until golden. Set aside. Sprinkle cornmeal on 14-inch pizza pan; stretch pizza dough onto pan. Spread spaghetti sauce over dough. Layer in order:spinach, onions, broccoli, mushrooms, and eggplant slices over entire pizza. Bake 400 deg. F. 15-20 minutes until bottom of crust is golden. Serve hot or at room tempurature.

Yields:12 3-1/2-inch slices.

Nutritional information:

Per Slice: Calories: 143; Fat: 2.2 g; Sat Fat: 1 g; Sodium: 550 mg; Carbs: 25.4 g; Dietary fiber: 3.8 g; Sugar: 4.7 g; Protein:6.1 g.

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