Meatless Monday Blogger Recipes


These recipes were developed by Meatless Monday Official Bloggers. Click here to download our E-Cookbook featuring delicious eggplant recipes from Meatless Monday bloggers and Dominex Natural Foods.

Very Veggie Eggplant Parmesan


Ingredients
4 Dominex Eggplant Cutlets
3 cups cooked spaghetti squash
2 cups basic tomato sauce
½ onion, chopped
½ cup chopped peppers, any color
½ teaspoon Italian seasoning
salt and pepper to taste
¼ cup parmesan cheese
½ cup shredded mozzarella cheese
olive oil


Directions
Cook the spaghetti squash, or reheat it if already prepared. Toss the cooked spaghetti squash with a small amount of olive oil and parmesan cheese. Set aside and keep warm. In a medium saucepan, saute the onion and peppers in a tablespoon of olive oil until they are cooked through. Add the tomato sauce and Italian seasoning. Turn the heat down to low while the eggplant cutlets are cooking. Fry the eggplant cutlet in a small skillet until heated through and golden brown. Drain on paper towels. Top the cutlets with some shredded mozzarella cheese and cover to help the cheese to melt. To assemble, make a nest of the spaghetti squash and top with the sauce, then the eggplant cutlets. Ladle more sauce over top as desired and garnish with chopped basil and parmesan cheese.

If you don’t want to mess with the spaghetti squash, no worries. Use any pasta you have on hand. Or, skip the pasta all together and make an awesome eggplant panini dripping with melted mozzarella and sauteed onions and peppers.

Recipe by Lydia's Flexitarian Kitchen

Eggplant Cutlet Salad with Balsamic Roasted Onion and Artichoke
  • Dominex® Eggplant Cutlets make this salad simple and quick to prepare. Balsamic glazed red onion and artichoke hearts get a beautiful char while the cutlets bake. And bonus! All on the same baking sheet. Add hearty eggplant to your next salad for a perfect Meatless Monday entree. 4 servings

  • Ingredients
  • 1 -16 ounce package Dominex® Eggplant Cutlets
    1 large red onion, stem end intact, cut into ⅛ wedges
    1 -12 ounce jar artichoke hearts, drained and dried on a paper towel
    10 ounces organic spring salad greens
    ¼ cup Gorgonzola cheese crumbles
    1 tablespoon fresh oregano leaves

    FOR THE BALSAMIC VINAIGRETTE:
    ⅓ cup balsamic vinegar
    1 tablespoon olive oil
    1 tablespoon minced shallot
    1 teaspoon Dijon mustard
    ½ teaspoon honey
    salt, pepper and crushed red pepper flakes, to taste

Directions
Preheat the oven to 425°F. Prepare a large baking sheet by lining it with parchment paper, set aside. In a small bowl, combine all of the ingredients for the balsamic vinaigrette. Whisk to combine. Place the eggplant cutlets, onion wedges and artichoke hearts on the prepared baking sheet. Using pastry brush (or with a spoon) drizzle some of the balsamic vinegar on the onions and the artichokes (reserving the rest). Place the baking sheet into the preheated oven and bake for 15 minutes. Remove the baking sheet from the oven. In a large bowl, or on individual serving plates, assemble the salad using the spring greens as a base, adding the eggplant cutlets (you may need to halve or quarter larger slices), onions and artichokes. Sprinkle the salad with Gorgonzola crumbles and fresh oregano leaves and add a drizzle of the reserved balsamic vinaigrette and serve immediately.

Recipe by The Saucy Southerner

Eggplant With Whipped Feta+ Roasted Tomatoes

Ingredients - serves 4

Cherry tomatoes
4 oz. feta cheese
1/2 cup greek yogurt (I use Stonyfield)
3 T. olive oil
2 T. lemon juice
1 1b. package Dominex breaded frozen eggplant cutlets
2 T. chopped mint

Directions

Roasted Tomatoes - Preheat oven to 250º. Cut cherry tomatoes in half. Toss lightly in a bowl with 1 T. olive oil, salt and pepper. Bake on a piece of parchment paper for approx. 1 1/2 hours. I always make extra when doing this, as they keep quite well in the fridge covered with olive oil. They are like sun dried tomatoes and can be tossed into salads and dips.

Whipped Feta -While tomatoes are roasting, put feta, yogurt, 2 T. olive oil, 2 T. lemon juice in food processor fitted with metal blade. Mix ingredients until smooth. Taste, and flavor with salt and pepper (but remember feta is very salty). Bake eggplant cutlets according to instructions. Flip half way through. Top with dollop of whipped feta and 4 or 5 cherry tomatoes. Sprinkle with mint.

Recipe by Green with Renvy