Instructions: Cut off eggplant top. Do not peel. Cut into 1/2 inch dice. Spread on a baking sheet and spray or drizzle with olive oil, tossing to coat evenly. Bake at 450 degrees for five minutes. Stir. Bake three to four minutes longer, or until tender but not mushy. Transfer to a bowl. Season with salt and pepper.

On a work counter, line up bowls of the eggplant, pesto, cheese and tomato.

Remove the dough from the box and cover with a damp towel. If necessary, cut dough to the correct size.

Working quickly, peel off two sheets of phyllo together and place on work surface. Spray with butter-flavored oil. Peel off two more sheets of dough, and stack directly on top of first two sheets. Spray with oil. Continue until 10 sheets have been stacked and sprayed.

Spoon half of the eggplant along one long edge of the pastry stack, about two inches from edge. Top with half of the pesto, half of the cheese and half of the tomatoes. Pull dough over the filling, tuck edges in and roll up like a cigar.

Repeat with remaining dough and filling. Place on a cookie sheet.

Bake at 375 degrees for 25 minutes. Cool for 10 minutes before cutting into 2 inch pieces. Serve warm or at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.