Grilled eggplant and peppers parmesan

6 Servings

Ingredients

Quantity Ingredient
1 large Eggplant (about 1 to 1-1/2 pounds)
2 Red or yellow bell peppers or 1 of each
¼ cup Fat-free Italian salad dressing (not creamy style)
¾ cup Fat-free jarred spaghetti sauce
¼ teaspoon Crushed red pepper flakes
¼ cup Grated Parmesan cheese (about 1 ounce)
6 1-ounce slices provolone or mozzarella cheese (optional)

Directions

From: Pat Gold <plgold@...>

Date: Mon, 22 Jul 1996 09:04:26 -0700 I found these in the July edition of "Vegetarian Times" and thought they might work for the 9 days.

1. Cut center of eggplant crosswise into six ¼- to ½-inch slices. Cut bell peppers lengthwise in thirds; discard stems and seeds. Brush both sides of eggplant slices with salad dressing.

2. Place peppers skin side down in center of grill; place eggplant slices around peppers. Grill uncovered over medium coals 4 minutes. Combine spaghetti sauce and pepper flakes in a small saucepan. Place on grill alongside vegetables to heat through (or, heat in microwave at high power in a glass measuring cup or microwave-proof bowl until hot.) Turn over eggplant slices; spoon about ¼ cup of spaghetti sauce over eggplant slices. Sprinkle Parmesan cheese over sauce. Grill 3 minutes. Top with provolone cheese if desired, and continue grilling 1 minute or until cheese is melted and vegetables are tender. Slip off and discard charred skin from peppers. Top peppers with eggplant slices. Serve with remaining spaghetti.

Variation: For Eggplant Parmesan Sandwiches, serve peppers and eggplant open-face on grilled Italian or Vienna bread or in pita pockets.

Per 1 Cup Serving: 65 Cal; 3G Prot; 1G Total Fat (1 G Sat. Fat); 11 G Carb; 3 Chol; 320 MG Sod; 3 G Fiber.

JEWISH-FOOD digest 271

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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