For whatever reason, I struggle with incorporating eggplant in my cooking repertoire. However, douse anything with olive oil and I’m sold. This is an easy way to get your superfood AND your pizza fix.
6 slices grilled eggplant*
1/2 grilled red bell pepper*, sliced
3 tbsp butter
1 tsp minced garlic
1/2 c plus 1 tsp Parmesan cheese, separated
2 8″ whole wheat pita pockets
In a small bowl, melt butter in the microwave on high for 20-30 seconds. Stir in garlic and 1 tsp Parmesan. Spread butter mixture over pita pockets. Arrange eggplant and pepper slices on pita and top with remaining Parmesan. Bake at 350 degrees for 12 minutes or until cheese starts to brown.
*Recipes included in Evening Belly-Fillers category!