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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Eggplant cutlets make a healthy vegetarian entree that can be sliced and chewed just like meat, so it's a popular option for those new to vegetarian eating. In this recipe, thick eggplant slices are baked in the oven in a flavorful marinade. This eggplant recipe is also low in fat, vegan, and cholesterol-free. Originally found on . Ingredients:
2 medium eggplants |
1 pinch salt |
3 tablespoons olive oil |
3/4 teaspoon tabasco sauce |
2 garlic cloves, minced |
1 tablespoon balsamic vinegar |
1/2 teaspoon chopped fresh cilantro |
salt and pepper |
Directions:
1. Pre-heat oven to 350 degrees.
2. Slice the eggplant into one-inch thick round cutlets and sprinkle each piece with a bit of salt. Allow to sit for at least 15 minutes, then gently rinse and pat dry.
3. Arrange the eggplant cutlets in a single layer on a baking sheet.
4. Whisk together the remaining ingredients, except salt and pepper and brush this marinade onto each side of each piece of eggplant.
5. Bake for 7- 8 minutes. Brush with marinade again, and turn pieces over, then bake for another 7 - 8 minutes.
6. Heat oven to the broil setting, and broil for 2 - 3 more minutes. Season with salt and pepper before serving.
7. These are delicious on their own, but you could also serve with additional hot sauce, if you like.
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