Ingredients
- 2 egg whites
- 65 gr wheat bread crumbs (whole)
- 60 gr gouda cheese (shredded)
- 30 ml balsamic vinegar
- 1 slice eggplant
- 1 slice zucchini
- 1 slice squash (yellow)
- 1 slice beefsteak tomato
- 1 slice pepper (roasted red)
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.
