Pistachio Crusted Eggplant Cutlets

1. 1

   Preheat oven to 375u00b0F, and coat baking sheet with cooking spray.

2. 2

   Blend pistachios in blender or food processor until finely chopped. Set aside.

3. 3

   Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and puree until smooth.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.