| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Sandwiches | 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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