|Vegetable cooking spray||1|
|Eggplant||1 Pound, peeled and cut into 1/2 inch slices|
|Finely chopped plum tomatoes||1⁄2 Cup (8 tbs)|
|Chopped green pepper||3 Tablespoon|
|Chopped purple onion||3 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh basil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Tablespoon|
|Commercial frozen phyllo pastry||12 , thawed|
|Shredded part skim mozzarella cheese||1 1⁄2 Ounce (1/4 Cup Plus 2 Tablespoons)|
|Reduced calorie margarine||1 Teaspoon, melted|
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Coat eggplant slices with cooking spray.
Place eggplant slices on rack, and cook 7 minutes on each side or until tender.
Chop eggplant, and place in a medium bowl.
Add tomato and next 6 ingredients; toss gently.
Add olive oil, and toss gently.
Place 1 sheet of phyllo on wax paper (keep remaining phyllo covered).
Coat phyllo with cooking spray.
Top with another sheet of phyllo, and coat with cooking spray.
Cut phyllo in half lengthwise; place 1 half on top of the other, forming 4 layers.
Place one-sixth of eggplant mixture at base of phyllo stack; sprinkle 1 tablespoon mozzarella cheese over eggplant mixture.
Fold right bottom corner of phyllo over filling, making a triangle.
Continue folding back and forth into a triangle to end of sheet.
Place triangle, seam side down, on a baking sheet coated with cooking spray.
Repeat process with remaining phyllo, eggplant mixture, and mozzarella cheese.
Brush triangles with melted margarine.
Bake at 425° for 15 to 18 minutes or until golden.
Let cool 5 minutes on wire racks; serve warm.