Pistachio Crusted Eggplant Cutlets

READY IN: 30mins
Recipe by Wish I Could Cook

From Vegetarian Times magazine January/February 2012 p.34. These are quick to prepare but beautiful and delicious. Pairs wonderfully with a rice pilaf.

Top Review by FLKeysJen

Easy and quick to make - great combination of flavors. If you aren't vegan, you can melt some buffalo mozzarella slices on top under the broiler, and you have mini pizzas!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F, and coat baking sheet with cooking spray.
  2. Blend pistachios in blender or food processor until finely chopped. Set aside.
  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.

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