Eggplant-And-Feta Pitas

Categories: Sandwiches

Serves: 4 Servings

Ingredients:

16 Eggplant slices,
-(1/2-inch-thick)
Vegetable cooking spray
4 Pita bread rounds, (6-inch)
-cut in half
8 Tomato slices,
-(1/2-inch-thick)
1/4 c Crumbled feta cheese with
-peppercorns, (1 ounce)
1/4 c Chopped red onion
12 lg Fresh basil leaves, thinly
-sliced

Instructions:
Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with
cooking spray. Cover; bake at 425 degrees for 10 minutes. Turn eggplant
over; cook, uncovered, 10 minutes. Let cool slightly.

Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon
of cheese, 1/2 tablespoon onion, and basil leaves. Yield: 4 servings.

Per serving: 620 Calories; 6g Fat (7% calories from fat); 24g Protein; 135g
Carbohydrate; 6mg Cholesterol; 466mg Sodium

Recipe by: Cooking Light, June 1995, page 74

Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.

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