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.
Provided by Wish I Could Cook
Categories Vegetable
Time 30m
Yield 16 Cutlets, 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 332, Fat 20.3, SaturatedFat 2.6, Sodium 250.5, Carbohydrate 34.9, Fiber 14.9, Sugar 8.8, Protein 11.5
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