All Recipes Best Recipe Fruits and Vegetables Vegetables Eggplant

Ingredients

1 (12 ounce) jar roasted red peppers, drained and chopped ½ cup frozen peas, thawed ⅓ cup chopped red onion 1 teaspoon crushed garlic, or more to taste ¼ 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®) 1 loaf Italian bread, sliced on the diagonal and lightly toasted 4 romaine lettuce leaves, or to taste 2 tomatoes, sliced

Nutrition Info

881.1 calories carbohydrate: 119.3 g cholesterol: : - fat: 34.8 g fiber: 9.9 g protein: 21.9 g saturatedFat: 6.1 g servingSize: - sodium: 1642.6 mg sugar: 7.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is a fabulous summer recipe or recipe for those nights when you want something a bit lighter!