---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 1 servings
       1    Eggplant, sliced in
       1    Zucchini, sliced on the
       1    Yellow squash, sliced on
            -the bias
       1    Beefsteak tomato; sliced
     1/4 c  Shredded Gouda cheese
     1/2 c  Whole-wheat bread crumbs,
       2    Egg whites, lightly beaten
       2 tb Balsamic vinegar
       1    Roasted red pepper,
   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.