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Pistachio Crusted Eggplant Cutlets

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“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:
30mins
SERVES:
4
YIELD:
16 Cutlets
UNITS:
US

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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