Vegan Eggplant Towers

Packaged breaded eggplant cutlets make a fast vegan meal topped with red pepper salad and served on a romaine lettuce leaf and Italian bread.

• Preparation Time: 15 mins
• Cooking Time: 16 mins
• Total Time: 31 mins
• Calories: 881 Calories

Ingredients

• 1 tablespoon lemon juice
• ¼ cup olive oil
• salt and ground black pepper to taste
• 1 tablespoon balsamic vinegar
• 2 tomatoes, sliced
• ½ cup frozen peas, thawed
• ⅓ cup chopped red onion
• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1 teaspoon crushed garlic, or more 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

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 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.