Grilled eggplant~ tomato~ zucchini & squash s
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant, sliced in circles | |
| 1 | Zucchini, sliced on the bias | |
| 1 | Yellow squash, sliced on the bias | |
| 1 | Beefsteak tomato; sliced | |
| ¼ | cup | Shredded Gouda cheese |
| ½ | cup | Whole-wheat bread crumbs, seasoned |
| 2 | Egg whites, lightly beaten | |
| 2 | tablespoons | Balsamic vinegar |
| 1 | Roasted red pepper, julienned | |
| 4 | servings. | |
Directions
Slice the vegetables ¼-inch thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350 degrees for 15-20 minutes or until soft. Wash and slice remaining vegetables. Pat dry and grill or steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 minutes. To assemble: place Reggplant crustS on bottom. Layer with zucchini, squash, and tomato slices. Sprinkle with cheese and reheat to melt. Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows). Makes