| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
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 |
ts |
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.
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 Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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