Eggplant Parmesan Pizza

• 1 cup (1/2-inch-thick) slices zucchini
• 1 (1-pound) eggplant, cut into 1/4-inch-thick slices
• Cooking spray
• 1 (14-ounce) Italian cheese-flavored pizza crust (such as Boboli)
• 1 1/2 cups fat-free marinara sauce (such as Muir Glen Organic)
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1/2 cup turkey pepperoni (about 2 ounces, such as Hormel)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano

1. Preheat oven to 400u0b0.
2. Place zucchini and eggplant in a single layer on 2 baking sheets coated with cooking spray; lightly coat eggplant and zucchini with cooking spray. Bake at 400u0b0 for 15 minutes on each side or until tender and lightly browned.
3. Increase oven temperature to 425u0b0.
4. Place crust on a baking sheet. Spread marinara over crust, leaving a 1-inch border. Layer the zucchini and eggplant evenly over sauce; top with mozzarella, pepperoni, grated Parmesan, pepper, and oregano. Bake at 425u0b0 for 10 minutes or until cheese melts. Let stand 5 minutes.

zucchini, eggplant, cooking spray, italian cheese, marinara sauce, mozzarella cheese, turkey pepperoni, parmesan cheese, red pepper, oregano

Taken from www.myrecipes.com/recipe/eggplant-parmesan-pizza-0 (may not work)