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California Grown Gourmet Pistachios

American Pistachio-crusted Eggplant

1 to 1-1/2 cups Fresh whole-grain bread crumbs
½ teaspoon each Basil and oregano, crushed
¼ teaspoon each Rosemary, crushed, salt and pepper
¼ cup Roasted/salted American pistachios, finely chopped
1 medium Eggplant
1 to 2 tablespoons Olive oil
8 ounces Sliced Monterey jack or mozzarella cheese
8 ounces Prepared spaghetti sauce

Combine crumbs, seasonings and pistachios; mix thoroughly. Cut both ends of eggplant; pare vertically to give strip effect. Slice ¼-inch thick. Place single layer on greased baking sheet; brush with oil. Broil 4 inches from heat about 6 minutes or until tender. Beat eggs. Dip eggplant slices into egg mixture then crumb mixture; coat both sides. Arrange in single layer on greased baking sheet. Bake at 375° F. about 15 minutes or until golden. Top half the eggplant with sliced cheese; broil only until cheese melts. Spoon 2 ounces spaghetti sauce onto each plate. Top 2 cheese-covered eggplant slices with 2 plain slices; serve on spaghetti sauce. Repeat for each serving. Yield: 4 servings.

Courtesy American Pistachio Growers