Get access to everything we publish when you sign up for Outside+ Join today!.
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.
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.
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).
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.
Variation: To make eggplant parmesan sandwiches, serve peppers and eggplant open-faced on grilled Italian or Vienna bread or in pita pockets.
- Calories 65
- Carbohydrate Content 11 g
- Cholesterol Content 3 mg
- Fat Content 1 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 320 mg
- Sugar Content 0 g