Eggplant-And-Feta Pitas

Recipe 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 cup	36g / 1.3oz	Crumbled feta cheese with peppercorns - (1 ounce)
1/4 cup	15g / 0.5oz	Chopped red onion
12 cups	480g / 16oz	Fresh basil leaves - thinly sliced (large)

Recipe Instructions

Arrange eggplant in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Cover; bake at 425F 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.

Source:
Cooking Light, June 1995, page 74

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