nutritional information

Per Serving (3 to 4 cutlets):

  • Calories: 270
  • Protein: 9 g
  • Total Fat: 18 g
  • Saturated Fat: 2 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 199 mg
  • Fiber: 8 g
  • Sugar: 6 g
Vegan Gluten-Free

Pistachio-Crusted Eggplant Cutlets

30 minutes or fewer

These cutlets make a quick, satisfying weeknight meal. Serve over warm couscous, bulgur, or Greek-Style Rice Pilaf.
  • 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 ¼-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.

January/February 2012 p.34

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I salted both sides of the eggplant slices and let sit for 30 mins. After they sweated I started working on them. I didn't have pistachios so I used bread crumbs and it worked out perfectly fine. Everybody loved it and the sauce so popular, we all used the sauce with a cauliflower casserole I had made along with this. Will definitely make it again, especially the sauce.

kk - 2013-12-19 04:27:33

Delicious! I added a sauteed onion to the red pepper.

Claudia Escoto - 2013-08-31 18:11:45

A true winner! These are so easy to make and the presentation is beautiful. Good enough for guests!

Ann S - 2013-01-28 08:13:49

Not good at all! I was so disappointed and my husband and I had to find an alternative for dinner...the sundried tomatoes are overpowering and the flavors don't seem to go together.

Jamie - 2013-01-28 03:07:47

Hey, why is there no picture of this recipe??

JMAC - 2012-10-13 14:45:47

I made the eggplant cutlets for supper. We could not eat them. They were awful! The sauce is to strong, maybe more of a tomato sauce would be better. Also, very expensive to make to just throw in the garbage.

Deb - 2012-08-18 11:50:44

This is the best eggplant recipe I've ever tried! My meat eating daughter loved the sauce so much that I make it just to put over pasta. VERY yummy!!

Lynn Miles - 2012-08-03 15:43:20

Really delicious! I accidentally processed the nuts at the same time as the garlic, tomatoes and peppers, To adjust, I added a bit of olive oil to make a paste like consistency! At the same time, an electrical storm blew through, so I grilled the first side of the eggplant, then layered the nut mixture, eggplant, and topped it off with the nut paste again! Baked it for about 10 minutes! Very good! Oh, and I also salted the eggplant on each side to get it to sweat out a bit of its moisture. Worked great!

Jacque Enriques - 2012-07-09 01:53:18

This eggplant recipe is a winner. I have searched and tried a lot of eggplant recipes in the past and this one is delicious. We have eaten it hot and cold. Actually we've had it twice this week because the recipe called for two medium eggplants and one was sufficient for my husband and I. I did tweak the recipe to work for just one eggplant. The blending of pistachios, sun dried tomatoes, garlic, and red pepper is so well balanced. Whoever created it was "spot" on. We are vegans. :)

Ali - 2012-06-17 00:46:31

Love this recipe...have made several times and shared with both vegan and non-vegans alike. Consensus of both is to cut back on the sun-dried tomatoes. They are very strong and overwhelm the peppers and certainly the eggplant. About half the amount is best. Enjoy. 5 stars from all of us.

Holly Lee - 2012-05-09 00:46:15

This is a fantastic recipe. We have made it twice in the last two weeks. Served with a salad. Even better the next day after all of the flavors have mingled a bit. I used the back of a fork to spread on the sun-dried tomato paste onto the eggplant and it seemed to work the best and went farther.

Kristi - 2012-04-30 14:37:39

I have been a vegetarian times subscriber for years and make many recipes out of each issue. This was the first recipe that I made that I couldn't even eat. My husband also disliked it. I thought the flavors were not balanced well. Had do get takeout that night.

Marisela - 2012-04-18 23:14:14

I eat these with whole wheat rotini tossed in some marinara. I also leave out the peppers because I am not a fan of them. Very good!

Initialjoe - 2012-04-14 22:52:28

Love this recipe, have made it three times already. I just serve it as is though, no couscous.

Nola - 2012-04-10 01:52:22