Eggplant Pizza

Ingredients

1. 1 Boboli (whole wheat) 12
2. 1 eggplant medium to large
3. 1 can artichoke hearts
4. 1 can black beans
5. 1/2 can corn (this is optional)
6. 1 cup leaf spinach (this is optional)
7. 1 cup grated mozzarella
8. 1/4 cup grated parmesan
9. 1 green pepper
10. 1 slice onion
11. 1/4 cup olive oil (approximate) this will be used to coat vegetables and crust for grilling
12. 1 teaspoon salt
13. 1 teaspoon pepper
14. 1 teaspoon garlic powder
15. 1 tablespoon parsley minced
16. 2 tablespoons garlic minced
17. 1/4 cup sauce tomato or alfredo

Directions

1. Quarter the green pepper and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
2. Take 1 slice of onion and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
3. Cut eggplant into 1/3-inch-thick rounds and prepare for grilling by lightly coating in olive oil, salt, pepper and garlic.
4. Grill above ingredients on medium low to a golden brown and then set aside. The eggplant should almost be crispy.
5. Drain black beans and corn and mix together in a pan or bowl. These will need to be heated so if you are using the grill or the oven, use a pan. If microwave, use a bowl.
6. Heat black beans and corn together and add 1/2 tablespoon parsley.
7. Add 1 cup of leaf spinach to the mixture.
8. Continue to cook mixture for 2-3 minutes and then set aside.
9. Prepare the crust by brushing it with olive oil and then spooning on 1/4 cup of your favorite sauce.
10. Spread on black bean, corn and spinach mixture.
11. Cut up green pepper and onion into smaller pieces and also add.
12. Add artichoke hearts.
13. Lightly sprinkle with a layer of mozzarella
14. Add eggplant (like pepperonis)
15. Add rest of mozzarella
16. Bake on grill for 10 minutes on low. Check every few minutes. Do not overcook!
17. Pizza will be done when cheese is melted and crust is crunchy.
18. Add parmesan chess.