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.

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Steps

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

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Blend pistachios in blender or food processor until finely chopped.

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Set aside.

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Add sun-dried tomatoes , roasted red peppers , and garlic to blender or food processor , and pure until smooth.

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Spray 1 side of each eggplant slice with cooking spray , and place sprayed-side down on baking sheet.

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Spread 2 tbs.

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Sun-dried tomato mixture on each eggplant slice , and sprinkle with 1 tbs.

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Ground pistachios.

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Bake 15 to 20 minutes , or until eggplant is tender and pistachio topping is browned and crispy.

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Ingredients

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shelled pistachios, sun-dried tomatoes packed in oil, roasted red peppers, garlic cloves, eggplants