4 baby eggplants (about 5 oz each), cut crosswise in 1⁄2-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 cheese
2 Tbsp grated Parmesan cheese
Garnish: chopped fresh basil leaves
- Heat outdoor grill. Coat eggplant and pitas with nonstick spray. 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.
- Return to grill. Cover and grill 1 to 2 minutes until cheeses melt. Remove; cut each in 4 wedges. Garnish with basil.
- Pizza, Main Dishes