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Ingredients31 m servings 881 cals
Original recipe yields 4 servings
- 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.
Per Serving: 881 calories; 34.8 g fat; 119.3 g carbohydrates; 21.9 g protein; 0 mg cholesterol; 1643 mg sodium. Full nutrition