Eggplant and Roasted Red Pepper Torta

 I got this recipe out of Rocco Dispirito's Now Eat This! Diet book. I thought I would be the only one home tonight, but Henry showed up. I was planning on making this for myself, because I knew Jake had school and wouldn't eat it. It's not actually very hard to make and very healthy.

First heat your oven to 425 degrees, place a grill pan in the oven to heat it. Next place foil on a deep cookie sheet, then spray with canola oil, lay 4 low carb tortillas on it. Slice your eggplant into 1/2 inch rounds, season with salt and pepper. When the grill pan is hot, take it out of the oven, and place on the stove top, over medium high heat. Spray with a non stick spray.  Place the eggplant on the grill pan, grill about 5 to 6 minutes per side, or until it's tender, you may need to do it in batches, then lay on a plate. Next place spray the top of the tortillas with the canola oil spray, then place in the oven until they are brown, and crunch.

Meanwhile I took 1 large red bell pepper, placed on the gas burner, and charred it until it had black blisters on all sides, then set it in a bowl, cover tightly with plastic wrap or foil. Let it sit for a while, then take a paper towel and wipe all the skin off the pepper, lastly slice it into slices.

After the tortillas and eggplant is done, layer each tortilla, with shredded mozzarella, some tomatillo salsa, one of the eggplant rounds, some of the red peppers, sliced fresh mint, some of the juice from a lemon, then finally more cheese. Place in the oven until the cheese is melted. When you take them out of the oven place 1 on the tortillas on a plate, then top with another one.

                                            Henry said they were okay, and I really liked them.