Roasted Dominex Eggplant Cutlets with Peas & Proscuitto Salad
This salad will be the centerpiece of dinner. The colorful and flavorful ingredients of Dominex Eggplant, peas, tomatoes, and crisped Proscuitto deliver the sumptuousness of the garden all on one plate. Vegetarians use a meatless alternative to the Proscuitto.
1/3 Cup of Garlic Flavored Olive Oil
3/4 Cup of Frozen Peas
3/4 Cup of Roma Tomatoes (diced)
3/4 Cup of Cucumber
2 Tablespoons of Parsley (Fresh)
1 Tablespoon of Lemon Juice
1/4 Teaspoon Black Pepper
1/4 Teaspoon of Garlic Salt
1/8 Teaspoon of Sea Salt
2 slices of Proscuitto
Bake Dominex Eggplant Cutlets at 425° F for 12 to 15 minutes. Lightly drizzle with 1/3 of the olive oil. Toss the peas, tomato, cucumber, parsley, lemon juice, garlic salt, pepper, sea salt, and remaining olive oil in a medium bowl. Microwave the Prosciutto slices for 1-2 minutes until crisp between two paper towels. Crumble and mix into the salad. Place the eggplant on a platter and sprinkle the salad mixture over the cutlets and serve.