Recipe - Grilled Eggplant With Tomato Farce

1 Eggplant, cut or sliced up in
circles
1 Zucchini, cut or sliced up on the
bias
1 Yellow squash, cut or sliced up on
the bias
1 Beefsteak tomato; cut or sliced up
One fourth cup Shredded Gouda cheese
One half cup Wholewheat bread crumbs,
seasoned
2 Egg whites, lightly beaten
2 tablespoon Balsamic vinegar
1 Roasted red pepper,
julienned

Slice the vegetables 1/4inch thick. Clean and slice eggplant. Place in
lightly beaten egg whites, then dredge in wholewheat bread crumbs. Bake at
350 degrees for 1520 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