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Receta Grilled Eggplant And Peppers Parmesan
by Global Cookbook

Grilled Eggplant And Peppers Parmesan
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Ingredientes

  • 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)

Direcciones

  1. I found these in the July edition of "Vegetarian Times" and thought they might work for the 9 days.
  2. 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.
  3. 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.
  4. Variation: For Eggplant Parmesan Sandwiches, serve peppers and eggplant open-face on grilled Italian or possibly Vienna bread or possibly in pita pockets.