Eggplant And Feta Pitas
|Eggplant slices||16 (1/2-Inch-Thick)|
|Vegetable cooking spray||1 Tablespoon|
|6 inch pita bread rounds||4 , cut in half|
|Tomato slices||8 (1/2 Inch Thick)|
|Crumbled feta cheese with peppercorns||1 Ounce (1/4 Cup Plus 2 Tablespoons)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Fresh basil leaves||12 Large, thinly sliced|
Arrange eggplant in a single layer in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover; bake at 425° for 10 minutes.
Turn eggplant; cook, uncovered, 10 minutes.
Let cool slightly.
Fill each pita half with 2 eggplant slices, 1 tomato slice, 1/2 tablespoon cheese, 1/2 tablespoon onion, and sliced basil leaves.
Serving size: Complete recipe
Calories 2074 Calories from Fat 269
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 8.2 g41.1%
Trans Fat 0 g
Cholesterol 25.2 mg8.4%
Sodium 1408.4 mg58.7%
Total Carbohydrates 435 g145.1%
Dietary Fiber 196.8 g787.4%
Sugars 139 g
Protein 79 g157.8%
Vitamin A 65.3% Vitamin C 238.7%
Calcium 84% Iron 93.6%
*Based on a 2000 Calorie diet