Grilled Eggplant, Tomato, Zucchini & Squash Sandwich
Yield
1 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
sliced in circles |
*
|
| 1 | each |
zucchini
sliced on the bias |
|
| 1 | each |
yellow summer squash
sliced on the bias |
|
| 1 | each |
tomatoes
beefsteak |
|
| ¼ | cup |
gouda cheese
shredded |
*
|
| ½ | cup |
bread crumbs, whole wheat
seasoned |
|
| 2 | each |
egg whites
lightly beaten |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | each |
sweet red bell peppers
roasted, julienned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
sliced in circles |
*
|
| 1 | each |
zucchini
sliced on the bias |
|
| 1 | each |
yellow summer squash
sliced on the bias |
|
| 1 | each |
tomatoes
beefsteak |
|
| 59 | ml |
gouda cheese
shredded |
*
|
| 118 | ml |
bread crumbs, whole wheat
seasoned |
|
| 2 | each |
egg whites
lightly beaten |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1 | each |
sweet red bell peppers
roasted, julienned |
|
Directions
Slice the vegetables ¼ inch thick.
Clean and slice eggplant.
Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs.
Bake at 350℉ (180℃) for 15 to 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.
