Pesto and Eggplant French Bread Pizza

• 1 medium eggplant (1 1/4 lbs.), trimmed and cut into 1/2-inch slices
• 1/2 cup prepared pesto
• 1 8-oz. jar fire-roasted red peppers, drained and sliced
• 1 cup shredded part-skim mozzarella
• 1 12-oz. loaf French bread, split lengthwise

1. Preheat oven to 350F.
2. Coat baking sheet with cooking spray.
3. Place eggplant slices in single layer on baking sheet, and spritz with more cooking spray.
4. Bake 15 minutes, flip slices over, and bake 15 minutes more, or until tender.
5. Spread pesto over bread halves.
6. Top with cooked eggplant slices, and sprinkle with roasted peppers and cheese.
7. Preheat broiler.
8. Place bread halves on baking sheet, and broil 1 to 2 minutes, or until cheese is melted and bubbly.
9. Cut each pizza in thirds, and serve.

eggplant, pesto, red peppers, mozzarella, bread

Taken from www.vegetariantimes.com/recipe/pesto-and-eggplant-french-bread-pizza/ (may not work)