Grilled Eggplant and Peppers Parmesan

(originally made 9/6/2007)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

Cut 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 spaghetti sauce.

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

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