Kitchen cabinet - includes recipes

Sunset, July, 1999 by Linda Lau Anusasananan

Per serving: 211 cal,, 64% (135 cal.) from fat; 5.7 g protein; 15 g fat (5.2 g sat.); 16 g carbo (1.6 g fiber); 330 mg sodium; 26 mg chol.

Grilled Eggplant Parmesan

Ann Beck, Tucson

Summer in Arizona is hot enough, says Ann Beck. She escapes a hot kitchen by cooking a family favorite, eggplant parmesan, on the barbecue. She tops her preparation with a homemade olive-tomato sauce. Make your own sauce, or use a purchased one.

PREP AND COOK TIME: About 30 minutes

MAKES: 4 servings

2 eggplant (1 lb. each)

1/3 cup olive oil

1 tablespoon dried Italian herb mix or dried oregano

10 to 12 ounces mozzarella cheese

1 jar (about 26 oz.) marinara or pasta sauce

1/3 cup grated parmesan cheese

3 tablespoons chopped parsley

Salt and pepper

1. Rinse eggplant, cut each crosswise into 3/4-inch rounds, and discard stems and smooth ends. Lay slices side by side on a large tray or 2 or 3 baking sheets, about 12 by 15 inches.

2. In a small bowl, mix oil and Italian herb mix. Brush cut sides of eggplant with oil mixture.

3. Cut mozzarella cheese into thin slices, making 1 piece for each eggplant round.

4. In a 1 1/2- to 2-quart pan over medium heat, stir marinara sauce occasionally until warm.

5. Set eggplant rounds on a grill over a solid bed of medium-hot coals or medium-high heat on a gas barbecue (you can hold your hand at grill level for only 3 to 4 seconds). Close lid of gas barbecue. Cook until eggplant is very soft when pressed, creamy inside (cut to test), and browned, 6 to 8 minutes; turn once. Set marinara sauce on cool area of grill to keep warm.

6. Top each eggplant round with a slice of mozzarella cheese. Cover barbecue until cheese softens, about 1 minute. Transfer to a platter. Spoon marinara sauce onto slices, then sprinkle with parmesan cheese and parsley. Season to taste with salt and pepper.

Per serving: 577 cal., 66% (378 cal.) from fat; 22 g protein; 42 g fat (14 g sat.); 36 g carbo (6.5 g fiber); 1,569 mg sodium; 60 mg chol.

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