Pistachio Crusted Eggplant Cutlets

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

• Ready In: 30 mins
• Serves: 4
• Yields: 16 Cutlets

Ingredients

• 1  cup  shelled pistachios
• 6  ounces sun-dried tomatoes packed in oil, drained
• 2  jarred  roasted red peppers, drained
• 2  garlic cloves
• 2  medium eggplants (1lb)

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.