nutritional information

Per 1-CUP SERVING:

  • Calories: 65
  • Protein: 3 g
  • Total Fat: 1 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Cholesterol: 3 mg
  • Sodium: 320 mg
  • Fiber: 3 g
  • Sugar: 0 g

Grilled Eggplant and Peppers Parmesan

SERVES 6

30 minutes or fewer

30 minutes or fewer   If there are any leftovers from this tasty dish, chop the eggplant and peppers and toss them with hot cooked pasta and additional fat-free spaghetti sauce. Better yet, create “planned leftovers” by doubling the recipe.
  • 1 large eggplant (about 1 to 1 ½ lb.)
  • 2 red or yellow bell peppers
  • ¼ cup fat-free or reduced-fat bottled Italian salad dressing (not creamy style)
  • ¾ cup fat-free jarred spaghetti sauce
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup grated Parmesan cheese (about 1 oz.)
  • 6 slices provolone or mozzarella cheese (optional)
  1. 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.
  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 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).
  3. 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.
  4. Variation: To make eggplant parmesan sandwiches, serve peppers and eggplant open-faced on grilled Italian or Vienna bread or in pita pockets.
July 1996

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