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Add a photoServings: 6
Ingredients
- 1 lrg Eggplant (about 1 to 1-1/2 pounds)
- 2 x Red or possibly yellow bell peppers or possibly 1 of each
- 1/4 c. Fat-free Italian salad dressing (not creamy style)
- 3/4 c. Fat-free jarred spaghetti sauce
- 1/4 tsp Crushed red pepper flakes
- 1/4 c. Grated Parmesan cheese (about 1 oz)
- 6 x 1-oz slices provolone or possibly mozzarella cheese (optional)
Directions
- 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; throw away 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 min. Combine spaghetti sauce and pepper flakes in a small saucepan. Place on grill alongside vegetables to heat through (or possibly, heat in microwave at high power in a glass measuring c. or possibly microwave-proof bowl till warm.) Turn over eggplant slices; spoon about 1/4 c. of spaghetti sauce over eggplant slices. Sprinkle Parmesan cheese over sauce. Grill 3 min. Top with provolone cheese if you like, and continue grilling 1 minute or possibly till cheese is melted and vegetables are tender. Slip off and throw away 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 possibly Vienna bread or possibly in pita pockets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 120 | 60% |
| Total Fat 13.58g | 17% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 443mg | 18% |
| Potassium 388mg | 11% |
| Total Carbs 10.43g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.24g | 3% |
| Protein 10.42g | 17% |
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