Ingredients
1 package of Dominex Eggplant Cutlets
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 cucumber, sliced

Directions
Preheat the oven to 450 degrees F and place an oven rack in the middle. Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes until golden brown. Set aside to cool. In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste. Serve with the cucumber slices.

 

Ingredients
1 package Dominex Eggplant Cutlets
1/4 cup tahini
1/4 cup lemon juice (~1 lemon)
2 cloves garlic, minced
1/4 teaspoon cumin, ground (optional)
salt to taste
1 tablespoon olive oil (optional)
1 tablespoon parsley, chopped (optional)
1/8 teaspoon smoked paprika (optional)
Pomegranate seeds (optional)

Directions

Bake cutlets according to package directions. Puree the cutlets in a food processor along with the tahini, lemon juice, garlic, cumin and salt. Serve garnished with olive oil, chopped parsley, pomegranate seeds, and paprika.

Ingredients
6 Dominex Eggplant Cutlets
4 large tomatoes, sliced
1 large bag tortilla chips
2 cups mozzarella
1 1/2 cups Parmesan
1 1/2 cups fresh basil
Marinara sauce for dipping

Directions
Preheat grill pan to medium-high heat. Spray with non-stick cooking spray. Sear both sides of the eggplant cutlet. Set aside. Spray grill pan again with non-stick cooking spray. Salt and pepper both sides of tomato slices. Sear both sides of the tomato slices, about 2 minutes on each side. Set aside when done. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Spread a layer chips on the bottom, add mozzarella and Parmesan, then tomatoes and eggplant (cut in strips). Sprinkle about 1 tablespoon of basil on top. Repeat two more times. Final topping should be more mozzarella and Parmesan. Bake for about 10 to 12 minutes until bubbly. Garnish with fresh basil and marinara on the side for dipping. Serve immediately.

Ingredients
6 Dominex Eggplant Cutlets
1 can of Refried Beans
Shredded cooked Chicken Breasts seasoned with Chipolte
1 red onion
Shredded Lettuce (for garnish)


Directions
Cook chicken breasts and season with Chipolte seasoning. Shred with fork. Preheat grill pan to medium-high heat. Spray with non-stick cooking spray. Cook Eggplant Cutlets on both sides. If cutlets are too large, use a round cookie cutter to cut out smaller rounds. Start building your Sopes by layering them with the refried beans, chipotle chicken, and garnishing with red onion and lettuce. Arrange on a platter and serve with additional accompaniments like Salsa Verde or Guacamole.

Ingredients
1 box Dominex Eggplant Cutlets
Olive Oil for brushing
Salt and Pepper
1/2 cup crumbled feta cheese
1/4 cup roughly chopped pistachios
1/4 teaspoon ground coriander
1/4 teaspoon red-pepper flakes
2 tablespoons fresh mint leaves, finely chopped
2 boxes phyllo shells


Directions
Preheat oven to 425 degrees. Bake Eggplant Cutlets for 12-15 minutes. Cut into squares. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine. Place phyllo shells on cookie sheets. Brush shells with oil, fill with eggplant mixture and sprinkle with chopped pistachios. Bake until golden, 30 minutes. Serve Shells warm or at room temperature.

Adapted from a recipe from Martha Stewart.