Best Pistachio Crusted Eggplant Cutlets Recipes

PISTACHIO CRUSTED EGGPLANT CUTLETS

Steps:

• 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.

SPICY EGGPLANT CUTLETS

Steps:

• Pre-heat oven to 350 degrees.
• Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.
• Arrange the eggplant cutlets in a single layer on a baking sheet.
• Whisk together the remaining ingredients, except salt and pepper and brush this marinade onto each side of each piece of eggplant.
• Bake for 7- 8 minutes. Brush with marinade again, and turn pieces over, then bake for another 7 - 8 minutes.
• Heat oven to the broil setting, and broil for 2 - 3 more minutes. Season with salt and pepper before serving.
• These are delicious on their own, but you could also serve with additional hot sauce, if you like.

OVEN-FRIED EGGPLANT CUTLETS

Steps:

• Preheat oven to very hot (450 degrees Fahrenheit).
• Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
• Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
• Combine cheese and breadcrumbs in another dish.
• Trim and discard ends of eggplant.
• Cut the eggplant horizontally into 3/4 inch slices.
• Dip each slice into the mayo mixture to coat both sides.
• Press both sides into the crumb mixture, pressing to adhere the breading.
• Arrange each crumb coated slice on the baking sheet.
• Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
• Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.

CHEESY NUT CUTLETS

Steps:

• Preheat oven to 375.
• In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed. Pour into large bowl.
• Now in processor mix eggs and creamed cheese until smooth.
• Mix egg mixture into walnut mixture in bowl. Add cheddar and oregano, blend well. If mixture is too loose, add more cracker crumbs.
• Heat 2 T vegetable oil in nonstick skillet on medium. Drop mixture into patties in hot nonstick skillet. Drain on paper towels after browned and firm. (Watch closely, they can burn easily).
• Mix sauce ingredients together with a whisk. Spray 9" X 13" casserole dish with oil spray. Layer patties in a single layer in bottom of dish. Pour 3/4 sauce over patties. Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more. Serve with green salad on the side.