Grilled Eggplant and Peppers Parmesan
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | lg | Eggplant (about 1 to 1-1/2 pounds) |
| 2 | Red or yellow bell peppers or 1 of each | |
| 1/4 | c | Fat-free Italian salad dressing (not creamy style) |
| 3/4 | c | Fat-free jarred spaghetti sauce |
| 1/4 | ts | Crushed red pepper flakes |
| 1/4 | c | Grated Parmesan cheese (about 1 ounce) |
| 6 | 1-ounce slices provolone or mozzarella cheese (optional) |
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