2 sm. eggplants, about 4 oz. each
1/4 lb. mushrooms
2 green onions
3 tbsp. olive oil
1/4 tsp. salt
4 6-inch pitas
8 oz. shredded Mozzarella cheese (2 c.)
1/2 (14 oz.) jar pizza sauce (3/4 c.)
2 tbsp. grated Parmesan cheese

Cut the eggplants into 1/2 inch chunks. Cut mushrooms in quarters. Cut green onions into 1 inch pieces. Preheat oven to 450 degrees. IN hot olive oil, cook vegetable and salt about 5 minutes (until tender). Remove from heat. Cut small slit in one side of each pita, fill with Mozzarella cheese. Place pitas on cookie sheet. Spread pizza sauce on each. Sprinkle with Parmesan cheese. Bake 5-7 minutes until cheeses melt. Garnish with fresh basil sprig. Serves 4.