Thursday, April 15, 2010

Tonyne’s Fancy Eggplant Cutlets


Just a recipe and a video for today folks, hope that’s ok!

Fancy Eggplant 006

Tonyne’s Fancy Eggplant Cutlets (5 points per 2 slices)

1 medium raw eggplant, cut into 1/2 inch cutlets  
1/2 cup Progresso Panko crispy bread crumbs - plain, with Italian seasoning sprinkled in 
1/4 cup fat-free egg white substitute  
1/4 cup tomatoes, chopped  
1/4 cup red onion
1 marinated artichoke heart, chopped
6 large olives, finely chopped, green & kalamata mixture
4 Tbsp fat-free ricotta cheese  
1/4 cup Kraft Reduced fat Italian style shredded cheese blend 



Bread eggplant slices using egg substitute and panko, cook in a 400* degree oven for 11 minutes per side.
Remove from oven when golden brown. Top each cutlet with 1tbsp of ricotta cheese and 1/4 of tomato & olive mixture. Top with 1 tbsp of Italian cheese blend and place under broiler until cheese melts.

Easy as pie and looks like a fancy dish! If you are going to have leftovers, dress the eggplant right before eating after reheating the cutlets in a toaster oven. I paired it with a serving of Roni’s Chilled Orzo and Pea Salad. It would make an excellent Meatless Monday dinner as well!

I leave you with a funny video of Chaser the Wonder Schnauzer. I gave him a squeak toy for his 3rd Birthday (which was Monday, but I forgot until yesterday! Oops!), watch his tongue every time it squeaks. :)


Heading out the door for a quick 2 mile run, the last run before my 10k on Saturday! 2 more days!

Happy Thursday y’all! :)


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