Recipe: Pistachio-Crusted Eggplant Cutlets
The following recipe and write-up comes to us by way of Kim F, who is a regular attendee of our Friday class.
Kim writes: Since watching Forks over Knives, I’ve been on a quest to find and share meatless and delicious recipes. This one is a keeper! (Click here to download Pisachio-Crusted Eggplant Recipe.)
The only adjustments I suggest are 1 T. of tomato spread on each cutlet (instead of 2) and I brushed on a bit of EEOV instead of using cooking spray. If you want to make it richer, a slight sprinkle of grated mozzarella cheese under the pistachios is nice. Cook time of 15 mins was perfect, 20 made them a bit too mushy. 3 slices per person with a small salad made a nice, quick dinner or lunch. (After peeling and slicing eggplant, I always lightly salt both sides, set aside for 30 mins on cookie sheets to let them sweat, rinse off all salt and pat dry to remove bitterness before beginning any recipe-but you can skip it if short on time.) Enjoy!
Thanks so much Kim for sharing that with us!!
More Recipes Available…
For those interested in more meatless / vegan recipes, check out
this great e-booklet of vegetarian recipes sent to us by Andrea.
Yumm…sounds great, I am going to try it tonight.
Let us know how it comes out! 🙂
I made this last week. It was very good. I think I sliced the eggplant a little thin, would make it thicker next time. I did add the cheese and broiled the top a little at the end. It was nice and easy!