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Monday, October 20, 2014

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Eggplant & Cheese

Eggplant & Cheese
Most people don't realize that there are countless ways to utilize eggplant. This eggplant and cheese sandwich is just one of them. No matter how you slice it -- it's downright delicious.
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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Makes
4 servings
Ingredients
    • 16 eggplant slices; (1/2-inch-thick)
    • Vegetable cooking spray
    • 4 pita bread rounds; (6-inch) cut in half
    • 8 tomato slices; (1/2-inch-thick)
    • 1/4 cup crumbled feta cheese with peppercorn
    • (1 oz.) 1/4 cup chopped red onion
    • 12 large fresh basil leaves; thinly sliced
    Methods/steps
    1. 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 tbsp. of cheese, 1/2 tbsp. onion, and basil leaves.
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