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Meatless Monday Cookbook Featuring Eggplant

ALL NATURALVEGETARIANNO CHOLESTEROL

ALL NATURALVEGETARIANNO CHOLESTEROL

* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.

Italia n HerbVeggie Fries

65%

LESS SODIU

M*L

ES

S S O DIU M

*

FriesVeggie

NET WT 14 OZ (396g)

SERVING SUGGESTION

KEEP FROZENHEAT THOROUGHLY

No Additives or Preservatives

2 3

Prep Time: 10 minutesCook Time: 5 minutes

Total Time: 15 minutes

Eggplant Parmesan Panini

Ingredients:• 2 tablespoons olive oil• 2 cloves garlic• 1-28 ounce can Muir Glen Organic Crushed

Tomatoes with Basil• 1 teaspoon kosher salt• 6 Dominex® Eggplant Cutlets• 2 slices naan bread• 3 tablespoons pesto sauce (jarred or homemade)• 2 ounces buffalo mozzarella, sliced thin (optional)

Instructions:• Heat olive oil in a medium saucepan over high heat.• Add garlic, and stir for about 10 seconds.• Reduce heat to low and add tomatoes. Stir to

combine, and bring to a simmer.• Add salt, and let simmer on low.• Heat a panini press to medium-high heat.• Heat Dominex® Eggplant Cutlets according to

package instructions.• Remove about 1/2 cup of the sauce to a bowl. Dip

each slice of eggplant in tomato sauce, and reserve the remaining sauce for another use.

• Lay Dominex® Eggplant Cutlets over one slice of naan bread.

• Top eggplant with cheese if desired.• Spread pesto over one side of the second slice of

naan bread.• Top Dominex® Eggplant Cutlets and cheese with

second slice of bread.• Place on a panini press, close lid and heat for about

3 minutes, or until cheese is melted and bread is golden with grill marks.

• Serve immediately.

Yield: 2 servingsServing Size: 1/2 sandwich

Recipe courtesy of:

Eggplant Parmesan Paninipg. 3Category: SandwichProduct: Dominex® Eggplant CutletsCreated by: cravingsomethinghealthy.com

Vegetable Bruschetta Cupletspg. 5Category: AppetizerProduct: Dominex® Eggplant CutletsCreated by: spicesntreats.blogspot.com

Eggplant Salad with Roasted

Onion & Artichokepg. 7Category: SaladProduct: Dominex® Eggplant CutletsCreated by: thesaucysoutherner.com

Very Veggie Eggplant Parmesanpg. 9Category: Main DishProduct: Dominex® Eggplant CutletsCreated by: lydiasflexitariankitchen.com

Grilled Portobello + Eggplant Burgerpg. 4Category: SandwichProduct: Dominex® Eggplant CutletsCreated by: thefitfoodiemama.com

Eggplant + Vegan Roast Sandwichpg. 6Category: SandwichProduct: Dominex® Eggplant CutletsCreated by: mommyandlove.com

Eggplant Pizzas with Pesto,

Ricotta, Carmelized Onionpg. 8Category: Main DishProduct: Dominex® Eggplant CutletsCreated by: homemadenutrition.com

Eggplant With Whipped Feta & tomatoespg. 10Category: Main DishProduct: Dominex® Eggplant CutletsCreated by: greenwithrenvy.com

Crockpot Mexi Meatball Souppg. 11Category: SoupProduct: Dominex® Veggie MeatballsCreated by: dominexeggplant.com

Mango, Cucumber & Spinach Burgerpg. 12Category: SandwichProduct: Dominex® AngelBurgersCreated by: dominexeggplant.com

Bruschetta & Basil Friespg. 13Category: Side Dish Product: Dominex® AngelFriesCreated by: dominexeggplant.com

More great recipes from the Dominex

Test Kitchen!

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Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutes

Grilled Portobello + Eggplant Burger

Ingredients:• 2 large portobello mushroom caps• 3-4 tablespoons basil-garlic olive oil • Sea salt and ground pepper, to taste • 1 Dominex® Eggplant Cutlet, thawed• 1 leaf of Bibb lettuce• 2-3 tablespoons marinara sauce (jarred or

homemade)

Instructions:• Heat olive oil in a medium saucepan over high heat.• Rinse mushrooms and remove stems. • Brush gill side of each cap generously with the

basil-garlic olive oil. Let sit for approximately 20 minutes.

• Heat grill and place mushroom cap gill-side up and grill for about 10 minutes.

• While mushroom caps are grilling, broil Dominex® Eggplant Cutlet in oven or toaster oven for 10-12 minutes.

• Remove mushrooms from grill, top one with lettuce, Dominex® Eggplant Cutlet, and marinara then place second one on top.

• Serve and enjoy!

Yield: 1 servingsServing Size: 1 sandwich

Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes

Vegetable Bruschetta cuplets

Ingredients:• 10 slices whole wheat bread• 3 Dominex® Eggplant Cutlets• 1 cucumber, diced.• 2 Roma tomatoes, seeded and diced• 2 tablespoons Italian herbs • Red chilli flakes to taste• Salt and pepper to taste• Few shaves Parmigiano Regiano

Instructions:• Preheat the oven to 350° F.• Trim of the crust of bread and gently press each

into a muffin tin.• Bake for 15 to 20 minutes or until golden brown.• Meanwhile cook the Dominex® Eggplant Cutlets

in olive oil and dice.• Mix the diced eggplant, cucumbers and tomatoes.• Take the cuplets and fill them with the diced

vegetables.• Sprinkle some red chilli flakes, dry herbs, and

grated Parmigiano Regiano.• Enjoy the fresh and crunchy cuplets.

Yield: 5 servingsServing Size: 2 cuplets

Recipe courtesy of: Recipe courtesy of:

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Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes

Vegan Eggplant + Roast Sandwich

Ingredients:• 2 slices vegan “roast” (Field Roast)• 2 Dominex® Eggplant Cutlets• 4 slices whole grain bread• vegan feta cheese• salad greens

Instructions:• Lightly fry eggplant and roast on the stovetop.• Place between two slices of whole grain toast.• Add salad greens and vegan feta.

Yield: 2 servingsServing Size: 1 sandwich

Prep Time: 5 minutesCook Time: 15 minutesTotal Time: 20 minutes

Eggplant Salad with Roasted Onion & Artichoke

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 • 10 ounces organic spring salad greens• ¼ cup Gorgonzola cheese crumbles• 1 tablespoon fresh oregano leavesFOR 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

Instructions:• Preheat the oven to 425°F, line large baking sheet

with parchment paper, set aside.• In a small bowl, whisk to combine all of the

ingredients for the balsamic vinaigrette.• Place Dominex® Eggplant Cutlets, onion wedges,

and artichoke hearts on the prepared baking sheet.• Using pastry brush drizzle half of the balsamic

vinegar on the onions and artichokes Place the 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 Dominex® Eggplant Cutlets, 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.

Yield: 4 servingsServing Size: 1 large salad

The Saucy Southerner

Recipe courtesy of: Recipe courtesy of:

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Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes

Eggplant Pizzas with Pesto, Ricotta, Caramelized Onion

Ingredients:• 1 box Dominex® Eggplant Cutlets, baked according

to package directions• 1 teaspoon canola oil• 1 large red onion, thinly sliced• 1 teaspoon brown sugar• salt and pepper to taste• 1/2 cup water, plus more if needed• 1 jar sun-dried tomato pesto• 1 cup full fat ricotta cheese• fresh basil for garnish (optional)

Instructions:• To make the caramelized onions, heat a medium

cast iron or nonstick skillet over medium high heat. Pour the oil in the pan, then the onion, salt, pepper, and brown sugar. Stir for 3-5 minutes until the onion begin to soften and brown slightly.

• Reduce the heat to low, add the water, and cover. Cook for about 25 minutes, stirring occasionally, adding more water 2 tablespoons at a time if needed (if all the liquid has evaporated). The onions will become sweet, tender, and dark brown in color when done.

• To assemble the eggplant pizzas, top each cooked (according to package directions) Dominex® Eggplant Cutlet with about 1 tablespoon sun-dried tomato pesto. Next, add 1-2 tablespoons ricotta cheese, then top with 1 tablespoon of the caramelized onions. Garnish with fresh basil if desired. Serve immediately, or bake the pizzas at 400 degrees for about 10 minutes to heat through if desired.

Yield: 4 servingsServing Size: 2 pizzas

Prep Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutes

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

Instructions:• 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 Dominex® Eggplant Cutlets are cooking.

• Fry the Dominex® Eggplant Cutlets in a small skillet until heated through and golden brown.

• Drain on paper towels.• Top the Dominex® Eggplant 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 Dominex® Eggplant Cutlets.

• Ladle more sauce over top as desired and garnish with chopped basil and parmesan cheese.

Yield: 2-3 servings

Lydia’s Flexitarian Kitchen

Recipe courtesy of: Recipe courtesy of:

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Prep Time: 15 minutesCook Time: 90 minutesTotal Time: 1.75 hours

Prep Time: 15 minutesCook Time: 4-8 hours

Eggplant With Whipped Feta & Tomatoes

Crockpot Mexi-Meatball Soup

Ingredients:• cherry tomatoes• 4 ounces feta cheese• 1/2 cup greek yogurt (I use Stonyfield)• 3 tablespoons olive oil• 2 tablespoons lemon juice• 16 ounce package Dominex® Eggplant Cutlets• 2 tablespoons chopped mint

Ingredients:• 2 (14 1/2 ounce) cans diced Rotel tomatoes &

chilies • 2 (14 ounce) cans beef broth • 2 (14 ounce) cans chicken broth • 1 package Dominex® Veggie Meatballs • 1 medium onion• 1/2 cup fresh cilantro• 1/2 cup long grain rice, uncooked • 2 teaspoons dried oregano • salt and pepper, to taste • sour cream • shredded cheese Instructions:

Roasted Tomatoes• Preheat oven to 250º. Cut cherry tomatoes in half.

Toss lightly in a bowl with 1 tablespoons olive oil, salt and pepper. Bake on a piece of parchment paper for approximately 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

tablespoons olive oil, 2 tablespoons 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 Dominex® Eggplant Cutlets according to instructions. Flip halfway through. Top with dollop of whipped feta and 4 or 5 cherry tomatoes. Sprinkle with mint.

Instructions:• Chop onions and cilantro.• Combine all ingredients in a crock pot.• Cook for 4 hours on High, or cook for 8-9 hours on

Low.• Serve with sour cream and a sprinkle of shredded

cheese.

Yield: 4 servings Yield: 4 servings

Recipe courtesy of:

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Eggplant Fry Ideas

Pepperoni Fries:• Dominex Eggplant Fries• Italian seasonings• shredded mozzarella cheese• sliced pepperoni• marinara sauce for dipping

Crabby Old Bay Fries:• Dominex Eggplant Fries• Old Bay seasoning• crab meat• Pepper Jack cheese• mayo• fresh dill

Memphis BBQ Fries:• Dominex Eggplant Fries• Memphis BBQ seasoning• cooked bacon slices• shredded cheddar cheese• BBQ sauce• fresh chives

Buffalo Jack & Blue Fries:• Dominex Eggplant Fries• shredded Monterey Jack cheese• blue cheese crumbles• Buffalo sauce• fresh chives

Tex-Mex Fries:• Dominex Eggplant Fries• fresh tomato salsa• chipotle seasoning• pepper jack cheese

Mediterranean Fries:• Dominex Eggplant Fries• pitted Kalamata olives• feta cheese• tomato bruschetta• feta dressing• capers

Eggplant Burger Ideas

Spicy Jack Burger:• Dominex AngelBurgers• salsa• Monterey Jack cheese• jalapenos

Goat Cheese & Red Pepper Burger:• Dominex AngelBurgers, • herbed goat cheese• roasted red peppers

Honey Mustard, Brie & apple Burgers:• Dominex AngelBurgers • honey mustard• brie cheese• apple slices

Mozarella Muschroom & Marinara Burger:• Dominex AngelBurgers• mozarella cheese• sliced sautéed mushrooms• marinara sauce

BBQ & Blue Burger:• Dominex AngelBurgers• BBQ sauce• blue cheese crumbles

Avocado, Swiss & Red Pepper Burger:• Dominex AngelBurgers• avocado slices• sliced sautéed red bell pepper• Swiss cheese slices

BBQ, Swiss, Onion & Bacon Burger:• Dominex AngelBurgers• Swiss cheese slices• sautéed onions• bacon crumbles• BBQ sauce

Mango Cucumber & Spinach Burger:• Dominex AngelBurgers • mango salsa

• sliced cucumbers• fresh spinach leaves

Bruschetta Fries:• Dominex Eggplant Fries• Italian Seasonings• tomato bruschetta

• fresh mozzarella• balsamic glaze• fresh basil

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ALL NATURALVEGETARIANNO CHOLESTEROL

ALL NATURALVEGETARIANNO CHOLESTEROL

* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.* THAN THE LEADING BRAND OF FRIES. SEE BACK FOR DETAILS.

Italia n HerbVeggie Fries

65%

LESS SODIU

M*L

ES

S S O DIU M

*

FriesVeggie

NET WT 14 OZ (396g)

SERVING SUGGESTION

KEEP FROZENHEAT THOROUGHLY

No Additives or Preservatives

11808 W Center Rd • Omaha, NE 68144402.691.8800

contactus@dominexnaturalfoods.comwww.dominexnaturalfoods.com

Eggplant Cutlets

• Sourced fresh from the field in less than three days - always.

• Vine-ripened eggplant and Italian-seasoned breading.

• Vegan, versatile, and perfect for a variety of meals.

• Convenient and nearly fresh solution compared to making from scratch.

AngelBurgers

• Alternative to both conventional and meatless burgers.

• Attractive fiber, protein, fat, and calorie profiles thanks to the eggplant!

• Vegan and transparent: it’s all eggplant!

• Bite and taste profile are best in class relative to soy-based burgers.

AngelMeatballs

• Healthiest “meatball” available - 90 calroies and 2.5 grams of fat per serving.

• Zesty Italian flavor with the best “bite” profile among meat-alternatives.

• Proprietory flavoring provides a realistic meatball experience.

• Awesome meat-free ingredients.

AngelFries

• This “fries” combine fresh eggplant with zesty Italian breading to create a delicious appetizer or side dish.

• Contain 65% less sodium than the leading brand of French fries.

AngelParm Bites

• Combines the classic combination of eggplant Parmesan into a convenient anytime snack.

• Vegetarian and tasty!

• No trans fat!