30 30
YIELD
4 servings
ACTIVE
7 minutes
TOTAL
23 minutes
4 BABY EGGPLANTS (ABOUT 5 OZ EACH), CUT CROSSWISE IN ½-IN.-THICK SLICES
4 POCKETLESS PITAS
OLIVE-OIL NONSTICK SPRAY
1 CUP BOTTLED MARINARA SAUCE
1 CUP PART-SKIM RICOTTA
1 CUP SHREDDED PART-SKIM MOZZARELLA
2 TBSP GRATED PARMESAN
GARNISH: CHOPPED FRESH BASIL LEAVES
Heat outdoor grill. Coat eggplant and pitas with nonstick spray.
Grill eggplant 10 minutes or until tender, turning as needed; remove. Grill pitas 1 minute or until bottoms are lightly charred. Remove to a platter; spread grilled sides with the sauce, then top with eggplant, dollops of ricotta, mozzarella and Parmesan.
Return to grill. Cover and grill 1 to 2 minutes until cheeses melt. Remove; cut each in 4 wedges. Garnish with basil.
Mixed baby greens salad
CALORIES 427 TOTAL FAT 15G SATURATED FAT 7G CHOLESTEROL 37MG SODIUM 976MG
TOTAL CARBOHYDRATES 53G DIETARY FIBER 4G PROTEIN 23G
