Vegan Eggplant Towers

• 1 (12 ounce) jar roasted red peppers, drained and chopped
• 1/2 cup frozen peas, thawed
• 1/3 cup chopped red onion
• 1 teaspoon crushed garlic, or more to taste
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's(R))
• 1 loaf Italian bread, sliced on the diagonal and lightly toasted
• 4 romaine lettuce leaves, or to taste
• 2 tomatoes, sliced

1. Place roasted red peppers, peas, red onion, and garlic in a bowl. Add olive oil, vinegar, lemon juice, salt, and pepper. Mix salad to combine.
2. Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
3. Bake on the center rack in the preheated oven for 10 minutes. Flip cutlets and bake until golden brown, 6 to 7 minutes more.
4. Line a plate with a romaine leaf. Top with 1 slice Italian bread, 1 eggplant cutlet, and 2 tomato slices. Place salad on top. Repeat for remaining servings.

red peppers, frozen peas, red onion, garlic, olive oil, balsamic vinegar, lemon juice, salt, eggplant cutlets, italian bread, tomatoes

Taken from www.allrecipes.com/recipe/260043/vegan-eggplant-towers/ (may not work)