Vegan Eggplant Towers - cooking recipe

Ingredients

1 (12 ounce) jar roasted red peppers, drained and chopped
1/2 cup frozen peas, thawed
1/3 cup chopped red onion
1 teaspoon crushed garlic, or more to taste
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
salt and ground black pepper to taste
1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's(R))
1 loaf Italian bread, sliced on the diagonal and lightly toasted
4 romaine lettuce leaves, or to taste
2 tomatoes, sliced

Preparation

Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine.
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.
Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.