Stromboli

Since we have moved, I cannot find any really good Italian food.  Nothing beats Jersey pizza.  (Chicago would take exception to that I am sure!)  So for lack of being able to buy it, I make it at home.  This is pretty good.  You can always switch up with different ingredients to fit your mood.
You will need:
1 Pillsbury thin crust pizza crust (makes 2)
Eggplant
egg replacer
Panko bread crumbs
Olive oil
1 tablespoon butter
8 ounces portabello mushrooms, chopped
1/2 medium onion chopped
Pepperoni
Roasted red peppers
mozzarella cheese
pizza sauce

1.)  Peel the eggplant, cut into thin slices.  Put the egg replacer in a dish and the bread crumbs on a plate.  Dip the eggplant slices in the egg and then press into the bread crumbs.  (Or buy the frozen breaded eggplant.)  In a fry pan, add a layer of olive oil and heat over medium high heat.  Fry the eggplant in batches until crispy on both sides.  Set aside on paper towels to absorb the grease.
2.)  In the same pan, wipe out the leftover crumbs and oil.  Add the butter and melt it.  Toss in the mushroom and the onions and saute until the vegetables are tender.
3.)  Preheat the oven to 400 degrees.  On a board with a lightly floured surface, roll out the pizza crust.  Cut it in half.  Down the center place slices of eggplant.  Next layer the pepperoni, then the roasted red peppers, the mushroom and onions and top with the mozzarella.
4.)  Roll up.  Place seam side down on a baking sheet sprayed with Pam.   Bake for about 20 minutes or until the crust turns brown.  Let it sit for 5 minutes before cutting into it.  Serve with the pizza sauce.