Provided by Woman's Day
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.
Calories 427 Fat 15g Saturated fat 7g Cholesterol 37mg
Sodium 976mg Carbohydrate 53g Fiber 4g
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