Vegetarian Times Pistachio-Crusted Eggplant Cutlets
- Number of Servings: 5
Ingredients
1 cup shelled unsalted pistachios 6 oz. oil-packed sun-dried tomatoes, drained 2 jarred roasted red peppers, drained 2 cloves garlic, peeled 2 medium eggplant (1 lb.), peeled and cut lengthwise into ¼-inch-thick slices (6 to 8 slices each)
1. Preheat oven to 375°F, and coat baking sheet with cooking spray.
2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.
3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse),
and purée until smooth.
4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.
Serving Size: 3 slices
2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.
3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse),
and purée until smooth.
4. Spray 1 side of each eggplant slice with cooking spray, and place sprayed-side down on baking sheet. Spread 2 Tbs. sun-dried tomato mixture on each eggplant slice, and sprinkle with 1 Tbs. ground pistachios. Bake 15 to 20 minutes, or until eggplant is tender and pistachio topping is browned and crispy.
Serving Size: 3 slices
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,070.0 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 12.0 g
- Protein: 12.3 g
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