Grilled eggplant sandwich


1 eggplant, sliced in circles
1 zucchini, sliced on the bias
1 yellow squash, sliced on the bias
1 beefsteak tomato; sliced
1/4 cup shredded gouda cheese
1/2 cup whole-wheat bread crumbs, seasoned

2 egg whites, lightly beaten
2 tbsp balsamic vinegar
1 roasted red pepper, julienned

How to prepare

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

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