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Vegan Eggplant Towers

 made it  |  0 reviews   |   photos
Connie Fabian Byrnes

"This is a fabulous summer recipe or recipe for those nights when you want something a bit lighter!"
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31 m servings 881 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 881 calories; 34.8 g fat; 119.3 g carbohydrates; 21.9 g protein; 0 mg cholesterol; 1643 mg sodium. Full nutrition

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