INGREDIENTS

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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