Pistachio-Crusted Eggplant Cutlets


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

  • serving (3 to 4 cutlets)Servings


  • 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)


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.

Nutrition Information

  • Calories: 270
  • Carbohydrate Content: 23 g
  • Fat Content: 18 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 199 mg
  • Sugar Content: 6 g