Grilled Eggplant and Peppers Parmesan

6 Servings

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Grilled Eggplant and Peppers Parmesan Ingredients

1 lg Eggplant (about 1 to	1/4 ts Crushed red pepper flakes
2 Red or yellow bell peppers	1/4 c Grated Parmesan cheese
1/4 c Fat-free Italian salad	6 1-ounce slices provolone or
3/4 c Fat-free jarred spaghetti

Instructions for Grilled Eggplant and Peppers Parmesan

From: Pat Gold 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 1/4- to 1/2-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 1/4 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized