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 tb Balsamic vinegar
1    Roasted red pepper,
-julienned

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
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.