Grilled Eggplant Sandwich

prep time:: 0 min

Serving size: 0

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 tbsp balsamic vinegar
1 roasted red pepper -- julienned

directions

Slice the vegetables 1/4" thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350° 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 crusts on bottom. Layer with zucchini, squash, and tomato slices. Sprinkle with cheese and reheat to melt. From the golden door spa.

Source: Henry Westbrook