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.