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-CUP SERVINGServings
- 1 large eggplant (about 1 to 1 1/2 lb.)
- 2 red or yellow bell peppers
- 1/4 cup fat-free or reduced-fat bottled Italian salad dressing (not creamy style)
- 3/4 cup fat-free jarred spaghetti sauce
- 1/4 tsp. crushed red pepper flakes
- 1/4 cup grated Parmesan cheese (about 1 oz.)
- 6 1-oz. sliced provolone or mozzarella cheese (optional)
- 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.
- Serving Size: SERVES 6
- 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