Italian

Vegetarian Times Pistachio-Crusted Eggplant Cutlets is for Dinner.

Vegetarian Times Pistachio-Crusted Eggplant Cutlets takes several minutes to prepare.

Vegetarian Times Pistachio-Crusted Eggplant Cutlets takes several minutes to cook.

Vegetarian Times Pistachio-Crusted Eggplant Cutlets makes 5 servings.

The ingredients for Vegetarian Times Pistachio-Crusted Eggplant Cutlets are:

1 cup shelled unsalted pistachios
6 oz. oil-packed sun-dried tomatoes, drained
2 jarred roasted red peppers, drained
2 cloves garlic, peeled
2 medium eggplant (1 lb.), peeled and cut lengthwise into ?-inch-thick slices (6 to 8 slices each)

Here is how you make Vegetarian Times Pistachio-Crusted Eggplant Cutlets:

1. Preheat oven to 375?F, and coat baking sheet with cooking spray.2. Blend pistachios in blender or food processor until finely chopped. Transfer to plate or shallow bowl.3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse),and pur?e 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.Serving Size:?3 slices

The nutritional information for Vegetarian Times Pistachio-Crusted Eggplant Cutlets is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 293.1

• Total Fat: 11.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,070.0 mg
• Total Carbs: 41.7 g
• Dietary Fiber: 12.0 g
• Protein: 12.3 g

Vegetarian Times Pistachio-Crusted Eggplant Cutlets is Italian cuisine.

The dietary needs meet for Vegetarian Times Pistachio-Crusted Eggplant Cutlets is Vegetarian