1 medium eggplant, peeled, cut crosswise into 1/2-inch slices
2 1/2 tablespoons olive oil, divided
3/4 teaspoon coarse salt, divided
1 (10- to 12-inch) prebaked pizza crust, such as Boboli
3 medium plum tomatoes, sliced (1/4 inch)
12 fresh ciliegine (cherry-size) mozzarella balls, halved
3 tablespoons grated Parmesan cheese
2 tablespoons coarsely chopped fresh basil
1. Heat grill. Brush eggplant with 2 tablespoons of the oil; sprinkle with 1/2 teaspoon of the salt. Grill, covered, over medium heat or coals 10 minutes or until softened and browned, turning once. Reduce heat to low.
2. Brush crust with remaining 1/2 tablespoon oil. Arrange eggplant over crust, overlapping if necessary. Top with tomato slices and remaining 1/4 teaspoon salt. Sprinkle with mozzarella cheese.
3. Grill pizza, covered, over low heat or coals 6 to 8 minutes or until crust is crisp and cheese is softened, rotating pizza occasionally.
4. Slide pizza onto cutting board; sprinkle with Parmesan cheese and basil. Cut into wedges.
PER SERVING: 380 calories, 23.5 g total fat (8.5 g saturated fat), 16 g protein, 31 g carbohydrate, 35 mg cholesterol, 800 mg sodium, 6.5 g fiber