Recipe - Eggplant-And-Feta Pitas

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

Arrange eggplant in a single layer in a 13 x 9inch 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, One half tablespoon
of cheese, One half 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 MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.