VEGAN EGGPLANT TOWERS

Vegan Eggplant Towers image

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

Provided by Connie Fabian Byrnes

Categories Fruits and Vegetables Vegetables Eggplant

Time 31m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 881.1 calories, Carbohydrate 119.3 g, Fat 34.8 g, Fiber 9.9 g, Protein 21.9 g, SaturatedFat 6.1 g, Sodium 1642.6 mg, Sugar 7.8 g