Grilled eggplant, tomato, zucchini and squash s

1. Slice the vegetables ¼-inch thick.
2. Clean and slice eggplant.
3. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs.
4. Bakei at 350 °F for 15-20 minutes or until soft.
5. Wash and slice remaining vegetables.
6. Pat dry and grill or steam zucchini and yellow squash.
7. Place in a bowl, sprinkle with vinegar and cover for 10 minutes.
8. To assemble: place reggplant crusts on bottom.
9. Layer with zucchini, squash, and tomato slices.
10. Sprinkle with cheese and reheat to melt.
11. Serve with optional red pepper stripes on top and pearl barley salad (recipe follows).
12. Makes 4 servings.