Recipe for Eggplant-and-Feta Pitas

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
16 x	Eggplant slices, (1/2-inch-thick)
	Vegetable cooking spray
4 x	Pita bread rounds, (6-inch) cut in half
8 x	Tomato slices, (1/2-inch-thick)
1/4 cup	Crumbled feta cheese with peppercorns, (1 ounce)
1/4 cup	Chopped red onion

Instructions:

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.

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