Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant, sliced in 1/4 c Shredded Gouda cheese
-circles 1/2 c Whole-wheat bread crumbs,
1 Zucchini, sliced on the -seasoned
-bias 2 Egg whites, lightly beaten
1 Yellow squash, sliced on 2 T Balsamic vinegar
-the bias 1 Roasted red pepper,
1 Beefsteak tomato; sliced -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.

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