Vegan Eggplant Towers recipe

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: : -

Directions

  1. 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.

  2. Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.

  3. Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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

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