Eggplant and Roasted Red Pepper Torte

1 Medium Eggplant sliced into 1/2 inch slices
Salt
Black Pepper
2 Tortilla's about 8-10 inch
5 oz. Shredded Part Skim Mozzarella Cheese
1 jar of Roasted Red Peppers Drained and sliced
2 T. Fresh Parsley diced
Juice of 1/2 Lemon

Preheat the oven to 425 degrees.Line a baking sheet with foil. Heat a grill pan over high heat. When hot spray with Pam. In batches lay the eggplant on the pan and season with salt and pepper. Grill until the eggplant slices are soft and pliable, about 5-6 minutes each side. Remove from heat and set aside. Repeat with remaining eggplant. Place the tortillas on the baking sheet and spray them with Pam on both sides. Toast the tortillas in the oven until they are brown and crispy, about 3 minutes each side. Spread half the cheese on the two tortillas. divide the eggplant and red peppers over the tortillas, and then spread the chopped parsley over the vegetables. Divide the remaing cheese over the vegetables. Sprinkle the lemon juice over the vegetables and cheese. Season with salt and pepper to taste. Transfer the baking sheet to the oven and bake until cheese is melted and vegetables are hot throughout, about 8 minutes. Using a spatula carefully lift one of the tortillas and place it on top of the other tortilla. Transfer to cutting board and cut into wedges. Serve immediately. Makes 2 healthy portions

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user BUSLADY58.