Pistachio Crusted Eggplant Cutlets - cooking recipe

Ingredients

1 cup shelled pistachios
6 ounces sun-dried tomatoes packed in oil, drained
2 jarred roasted red peppers, drained
2 garlic cloves
2 medium eggplants (1lb)

Preparation

Preheat oven to 375\u00b0F, and coat baking sheet with cooking spray.
Blend pistachios in blender or food processor until finely chopped. Set aside.
Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and puree until smooth.
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.