Real Recipes From Real Home Cooks ®
Roasted Eggplant Parmesan Pita Pocket Sandwiches with Portobello Mushrooms
"Shake It Up! You can roast almost any vegetable and stuff it in a pita pocket. Just take care with vegetables that get too mushy like tomatoes. We like zucchini, yellow squash and thinly sliced carrots, to name a few...."
INGREDIENTS
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2 small eggplant, sliced ¼" thick
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2 large portobello mushrooms, sliced ¼" thick
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1 tablespoon oregano
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½ teaspoon salt
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¼ teaspoon pepper
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2 large Roma tomatoes, sliced
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2 cups baby kale
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1 cup Marinara Sauce
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8 tablespoons Parmesan cheese
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2 ea Whole Wheat Pita Bread, cut in halves
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