Pistachio Crusted Eggplant Cutlets

READY IN: 30mins
SERVES: 4
YIELD: 16 Cutlets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F, and coat baking sheet with cooking spray.
  • Blend pistachios in blender or food processor until finely chopped. Set aside.
  • Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth.
  • 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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