4 tablespoons ( 1/2 stick) butter, melted
8 sheets fresh phyllo pastry or frozen, thawed
8 tablespoons grated Parmesan cheese
6 ounces shredded mozzarella cheese (about 1 3/4 cups)
1 medium onion, thinly sliced
1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds
8 ounces button mushrooms, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/3 cup freshly chopped basil
Preheat oven to 375 degrees. Brush 15-by-10-by-1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheet). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes and mushrooms. Sprinkle with oregano and thyme. Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Sprinkle with fresh, chopped basil. Let stand 5 minutes. Makes 15 pieces.
Per serving: 116 calories; 7 g fat (4 g saturated fat; 54 percent calories from fat); 9 g carbohydrates; 17 mg cholesterol; 188 mg sodium; 6 g protein; 1 g fiber.