Recipe - Grilled Eggplant And Lamb Medallion Sandwich W Rosemary

1 lg Eggplant (about 1 to
1One half pounds)
2 Red or yellow bell peppers
or 1 of each
One fourth cup Fatfree Italian salad
dressing (not creamy style)
Three fourths cup Fatfree jarred spaghetti
sauce
One fourth teaspoon Crushed red pepper flakes
One fourth cup Grated Parmesan cheese
(about 1 ounce)
6 1ounce slices provolone or
mozzarella cheese
(optional)

From: Pat Gold plgold@ix.netcom.com

Date: Mon, 22 Jul 1996 09:04:26 0700
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 One fourth to 1/2inch slices. Cut
bell peppers lengthwise in 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 a small saucepan. Place on grill
alongside vegetables to heat through (or, heat in microwave at high power
in a glass measuring cup or microwaveproof bowl until hot.) Turn over
eggplant slices; spoon about One fourth 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.

Variation: For Eggplant Parmesan Sandwiches, serve peppers and eggplant
openface on grilled Italian or Vienna bread or in pita pockets.

Per 1 Cup Serving: 65 Cal; 3G Prot; 1G Total Fat (1 G Sat. Fat); 11 G
Carb; 3 Chol; 320 MG Sod; 3 G Fiber.

JEWISHFOOD digest 271

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.