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Grilled Vegetable Panini

1 package Dominex Eggplant Cutlets (thawed)
1 loaf artisan bread
1/3 cup refrigerated or jarred pesto
1 cup (4 ounces) shredded mozzarella cheese
2 small red bell peppers, seeded and quartered lengthwise
1 medium zucchini, sliced lengthwise into slabs 1/4-inch thick
1/2 small red onion, sliced crosswise
2 tablespoons oil-packed sun-dried tomato strips
Cooking spray

Heat a grill or grill pan to medium-high heat. Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread pesto on 3 slices, layer the mozzarella on other 3 slices. Grill the eggplant, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread. Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray. Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.


Eggplant and Spinach Rollatini


  • 1 package Dominex Eggplant Cutlets (thawed)
  • 1 1/2 cups marinara sauce
  • 1 large egg
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 8 oz frozen spinach, heated through and squeezed well
  • 1 garlic clove, minced
  • 1 cup shredded mozzarella

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil. Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Eggplant Towers


1/4 cup shredded Parmesan cheese (blend)
3 Tbsp. lemon juice
2 Tbsp minced fresh basil
5 tsp. olive oil
3 garlic cloves, minced
1 tsp. minced oregano (fresh is best!)

10 slices of Dominex Eggplant Cutlets (thawed)
10 slices of tomato
10 mozzarella cheese slices

To create the marinade, simply combine the ingredients in a small bowl and then set aside. Place the Dominex cutlets and the tomatoes on a greased cookie sheet for 10-15 minutes, flipping occasionally. When the eggplant and tomatoes are cooked through, spoon the marinade on top and then layer the eggplant, tomatoes and mozzarella cheese. Cook for another five minutes until the cheese is entirely melted.

Eggplant Parmesan - 10 Minute Meal Prep

1 box Dominex Eggplant Cutlets (thawed)
1 jar of Marinara Sauce
tablespoons of Parmesan Cheese

Preheat oven to 400° F. Coat the bottom of 8" x 8" baking pan with 1/2 cup of marinara sauce. Add a layer of Dominex Eggplant Cutlets and top with another 1/2 cup of the sauce and 3
tablespoons of parmesan cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tablespoons of cheese. Bake for 30 mins. Let set for 10 mins before serving.

Eggplant Ratatouille

1 box #Dominex Eggplant Cutlets (thawed)
2 tablespoons Olive Oil
3 Garlic Cloves, minced
2 teaspoons Dried Parsley
Salt, to taste
1 cup Grated Parmesan Cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 cups Sliced Fresh Mushrooms
1 Green Bell Pepper, sliced
2 Large Tomatoes, chopped

Preheat oven to 350 F. Grease casserole dish with 1 tbs. olive oil. Add remaining olive oil to medium skillet. Heat over medium heat. Saute garlic until tender. Add Dominex Eggplant Cutlets and parsley. Saute 10 minutes. Season with salt. Place eggplant into casserole. Spread to create even layer. Sprinkle eggplant with parmesan cheese. Arrange zucchini slices in even layer over eggplant. Sprinkle zucchini layer with parmesan cheese. Repeat layering with onion, mushrooms, bell pepper, and tomatoes. Sprinkle remaining parmesan on top.

Eggplant Lasagna


  • 1 box of Dominex Eggplant Cutlets (thawed)
    1 medium onion (chopped)
    12 ounces frozen roasted red peppers
    1 teaspoon minced garlic
    1(14 1/2 ounce) can diced tomatoes (drained)
    1⁄4 cup olive oil
    No boil lasagna noodles
    1 (25 1/2 ounce) jar spaghetti sauce
    12 ounces low fat cottage cheese
    2 cups part-skim mozzarella cheese

Combine onion, peppers, garlic, tomatoes and olive oil in a skillet and cook for 7 to 10 minutes. In a 9x13 baking dish, cover bottom with spaghetti sauce. Layer 3 or 4 lasagna noodles, Dominex Eggplant Cutlets, veggie mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add another layer of lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese. Cover with foil and bake at 350 degrees for 30-35 minutes or until hot and bubbly.