CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Dairy |
Vegetarian |
Vegetable |
6 |
Servings |
INGREDIENTS
1 |
|
Eggplant, about 1 to |
|
|
1-1/2 pounds |
2 |
|
Red or yellow bell peppers |
|
|
or 1 of each |
1/4 |
c |
Fat-free Italian salad |
|
|
dressing not creamy |
|
|
style |
3/4 |
c |
Fat-free jarred spaghetti |
|
|
sauce |
1/4 |
t |
Crushed red pepper flakes |
1/4 |
c |
Grated Parmesan cheese |
|
|
about 1 ounce |
6 |
|
1-ounce slices provolone or |
|
|
mozzarella cheese |
|
|
optional |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com> 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. 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. 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 Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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