| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Sami |
Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant, sliced in |
|
|
circles |
| 1 |
|
Zucchini, sliced on the |
|
|
bias |
| 1 |
|
Yellow squash, sliced on |
|
|
the bias |
| 1 |
|
Beefsteak tomato, sliced |
| 1/4 |
c |
Shredded Gouda cheese |
| 1/2 |
c |
Whole-wheat bread crumbs |
|
|
seasoned |
| 2 |
|
Egg whites, lightly beaten |
| 2 |
T |
Balsamic vinegar |
| 1 |
|
Roasted red pepper |
|
|
julienned |
INSTRUCTIONS
Slice the vegetables 1/4-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 4 servings. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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