(originally made 9/6/2007)
Copied this one a while back, and
it popped up when I did a search through MasterCook for eggplant
recipes. :) I served it on 1/2" thick slices of grilled Italian bread.
Absolutely easy and delicious! Thanks Cittie!
Grilled Eggplant and Peppers Parmesan
1 large eggplant (about 1 to 1 1/2 lb.)-- *I sliced thinly with a mandoline
2 red or yellow bell peppers
1/4 cup fat-free or reduced-fat bottled Italian salad dressing (not creamy style) -- *I used Wishbone Italian Salad Spritzer
3/4 cup fat-free jarred spaghetti sauce
1/4 tsp. crushed red pepper flakes
1/4 cup grated Parmesan cheese (about 1 oz.)
6 1 oz. sliced provolone or mozzarella cheese (optional) -- *I used part skim mozzarella
center of eggplant crosswise into six 1/4- to 1/2-inch slices. Cut bell
peppers lengthwise into thirds; discard stems and seeds. Brush both
sides of eggplant slices with salad dressing.
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 small saucepan. Place on grid alongside vegetables to
heat through (or, heat in microwave on 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
Variation: To make eggplant parmesan
sandwiches, serve peppers and eggplant open-faced on grilled Italian or
Vienna bread or in pita pockets.
PER 1-CUP SERVING: 65 CAL; 3G PROT; 1G TOTAL FAT (1G SAT. FAT); 11G CARB; 3MG CHOL; 320MG SOD; 3G FIBER
Source: Cittie, TOH
Vegetarian Times, July 1996