Grilled Eggplant, Tomato, Zucchini and Squash Sandwich

40 minutes Prep: 20 minutes Cook: 20 minutes

355 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	each	eggplant	sliced in circles
1	each	zucchini	sliced on the bias
1	each	yellow squash	sliced on the bias
1	each	tomato	beefsteak
1/4	cup	gouda cheese	shredded
1/2	cup	bread crumbs, whole wheat	seasoned
2	each	egg whites	lightly beaten
2	tablespoons	balsamic vinegar
1	each	sweet red bell pepper	roasted, 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 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 eggplant crust 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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Nutrition Facts

Serving Size 720g

Amount per Serving

Calories 355 11% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 437mg	18%
Total Carbohydrate 69.0g	23%
Dietary Fiber 11.0g	43%
Sugars 24.0g
Protein 14.0g	29%

Vitamin A	111%		Vitamin C	390%
Calcium	19%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Carne Guisada

This is a delicious recipe! I made it with pork chops instead of stew meat and used Swanson's canned chicken broth instead of water and used fresh garlic instead of garlic powder. It was absolutely delicious. The longer it cooks (on low heat), the better it tastes. I let it cooks for 2 hours and it was fabulous. Thank you for this recipe!