4 (7") pocketless pita breads (I use whole wheat, but you can use white)
3 slice d medium tomatoes
8 oz Kraft reduced-fat shredded mozzarella cheese
1/4 tsp each salt and pepper
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Let's Make It
Preheat oven to 425°F. Cook eggplant cutlets according to directions, cut in half or quarter if large. Chop 1/2 cup basil, stir into Alfredo sauce.
Spread sauce over pita bread, almost to the edge. Divide the eggplant, tomatoes and cheese among pitas, overlapping slightly. Sprinkle with salt & pepper.
Spray a large baking pan with cooking spray. Place pitas on pan and bake until hot & cheese is melted, 10-15 min. Top with remaining basil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.