A recipe for Grilled Eggplant, Tomato, Zucchini and Squash Sandwich. Follow the simple recipe instructions for Grilled Eggplant, Tomato, Zucchini and Squash Sandwich shared by other home cooking experts.
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 Tbs. Balsamic vinegar
1 Roasted red pepper,
-julienned
Directions
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 remainingvegetables. 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 Eggplant 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.
