Preheat oven to 425. Cook eggplant cutlets according to pkg directions. Cut in half. Chop 1/2 cup bail. Stir into alfredo sauce,spread sauce over pita breads,evenly,almost to edge. Divide eggplant,tomatoes and cheese evenly among pita breads,overlapping slightly. Sprinkle tomatoes w/ salt. Put pita breads on baking sheet that has been sprayed w/ cooking spray lightly. Bake until bread is hot & cheese is melted, about 10-15 min. Top w/ remaining basil leaves.
These are great as a snack or as a meal served alongside a salad. I whole-wheat pita's to make them healthier.
This recipe has been added to the following public cookbooks:
done by bobby,
Sherry's mix and match recipes
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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