2 baby eggplants (4 oz. each)
2 green onions
1/4 tsp. salt
2 c. shredded Mozzarella cheese (8 oz.)
Fresh basil for garnish
1/4 lb. mushrooms
3 tbsp. olive or salad oil
4 (6") pitas
3/4 c. pizza sauce
2 tbsp. grated Parmesan cheese

Cut the eggplants into 1/2" chunks. Cut each mushroom into quarters. Cut green onions into 1" pieces. Preheat oven to 450 degrees. In 10" skillet over medium-high heat, in hot oil, cook eggplant, mushrooms, green onions and satl, stirring freuquently, until lightly browned and tender, about 5 minutes. Remove skilleet from heat. Cut small slit on one side of each pita; fill with Mozzarella cheese. Place pitas on cookie sheet. Spread pizza sauce over pitas. Top with vegetables; sprinkle with Parmesan cheese. Bake 5 to 7 minutes until cheese melts. Garnish with basil. Makes 4 servings. About 510 calories per serving.