Ingredients Jump to Instructions ↓

  1. 4 baby eggplants (about 5 oz each), cut crosswise in 1/2-in.-thick slices

  2. 4 pocketless pitas Olive-oil nonstick spray

  3. 1 cup bottled marinara sauce

  4. 1 cup part-skim ricotta

  5. 1 cup shredded part-skim mozzarella cheese

  6. 2 Tbsp grated Parmesan cheese Garnish: chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Heat outdoor grill. Coat eggplant and pitas with nonstick spray.

  2. Grill eggplant 10 minutes, turning as needed until tender; remove. Grill pitas 1 minute 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 cheese.

  3. Return to grill. Cover and grill 1 to 2 minutes until cheeses melt. Remove; cut each in 4 wedges. Garnish with basil.


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