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Pistachio-Crusted Eggplant Cutlets

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Nutritional Information

Amount Per serving (3 to 4 cutlets):

Calories 270
Protein 9g
Total fat 18g
Carbs 23g
Cholesterol mg
Sodium 199mg
Fiber 8g
Sugars 6g

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf.

Ingredients

  • 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 1/4-inch-thick slices (6 to 8 slices each)

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. 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 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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