Melanzane Alla Griglia
|Reduced calorie italian salad dressing||1⁄2 Cup (8 tbs)|
|No salt added tomato sauce||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
|Freshly grated parmesan cheese||2 Ounce|
In a bowl, combine salad dressing, rosemary and oregano.
Peel eggplant and cut it crosswise in 3/4-inch slices.
Place in a medium shallow bowl.
Add dressing and herb mixture, being sure to evenly coat the slices of eggplant.
Cover and refrigerate 1 hour.
Arrange eggplant slices on a baking sheet.
Broil 3 inches from a medium-low setting about 5 minutes on each side, or until slices are tender and lightly browned.
After broiling eggplant, arrange the slices and tomato sauce in alternate layers in an 8-inch-square baking dish, seasoning each layer lightly with pepper.
Top with grated cheese.
Broil again for about 2 minutes, or until cheese is brown.