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Ingredientes
- 1 x Eggplant, sliced in circles
- 1 x Zucchini, sliced on the bias
- 1 x Yellow squash, sliced on the bias
- 1 x Beefsteak tomato, sliced
- 1/4 c. Shredded Gouda cheese
- 1/2 c. Whole-wheat bread crumbs, seasoned
- 2 x Egg whites, lightly beaten
- 2 Tbsp. Balsamic vinegar
- 1 x Roasted red pepper, julienned
Direcciones
- 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 min or possibly till soft. Wash and slice remaining vegetables. Pat dry and grill or possibly steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 min. To assemble: place Reggplant crustS on bottom. Layer with zucchini, squash, and tomato slices.
- Sprinkle with cheese and reheat to heat. Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows).
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1265g | |
| Calories 487 | |
| Calories from Fat 161 | 33% |
| Total Fat 18.41g | 23% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 531mg | 22% |
| Potassium 2874mg | 82% |
| Total Carbs 63.93g | 17% |
| Dietary Fiber 29.7g | 99% |
| Sugars 32.31g | 22% |
| Protein 27.37g | 44% |
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