Roasted Vegetable-And-Feta Calzones

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly. Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray. Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375 degrees for 20 minutes or until golden. Let cool on a wire rack. Yield: 8 servings. Per serving: 91 Calories; 5g Fat (47% calories from fat); 4g Protein; 9g Carbohydrate; 13mg Cholesterol; 248mg Sodium Serving Ideas : Serve warm or at room temperature. Recipe by: Cooking Light, Sept 1994, page 132 Posted to MC-Recipe Digest V1 #450 by igor@digex.net on Jan 28, 1997.