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Recipe by: milberge
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See below ingredients and instructions of the recipe
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 tb Balsamic vinegar
1 Roasted red pepper,
-julienned
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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