Recipes

Preheat oven to 450°F.

Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside.

Prick eggplant all over with a fork.

Coat garlic bulb with cooking spray; wrap in foil.

Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft; about 45 minutes.

Add onion to oven for last 20 minutes of roasting.

Remove vegetables from oven and reduce temperature to 400°F.

Peel and mash eggplant; set aside.

Squeeze garlic from its skin; set aside.

Set pita rounds on a baking sheet; spread each with some garlic.

Top with tomato sauce, eggplant, fontina and onions.

Bake until crisp on edges, about 15-20 minutes.

Serve hot. Yields half a pita per serving.