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Eggplant, Mozzarella & Pesto "Napoleon" Toppers

Prep time

20 min

Total time

20 min

Servings

Makes 8 servings, 3 topped crackers each.

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    Ingredients
    • 12 small eggplant slices (1/4 inch thick), grilled, cooled
    • 2 Tbsp. basil pesto
    • 3 oz. fresh mozzarella cheese, cut into 6 slices
    • 1/2 cup roasted red peppers (about 1/2 of 7-oz jar)
    • 24 TRISCUIT Rosemary & Olive Oil Crackers
    • 24 baby spinach leaves
    • 1 Tbsp. balsamic glaze
Preparation
  • Brush eggplant slices with pesto.
  • Top 6 eggplant slices with cheese and peppers, trimming peppers if necessary to fit. Cover with remaining eggplant slices, pesto sides down.
  • Top crackers with spinach. Cut each eggplant stack into 4 slices or wedges; place on spinach.
  • Drizzle with glaze.

Nutrition Notes

In addition to being eye appealing, these colorful appetizers are also a tasty way to eat well. And as a bonus, the roasted red peppers and spinach contain vitamin C.

Recipe Tips

Special ExtraGarnish with fresh oregano or basil leaves before serving.

SubstitutePrepare using 12 small fried breaded eggplant slices.

How to Grill the Eggplant SlicesHeat nonstick grill pan on medium-high heat. Brush eggplant slices lightly with olive oil; grill 2 to 3 min. on each side until tender. Cool.

186146
Calories 120
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 170mg
Total Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 2g
     Includes <1g Added Sugars
Protein 4g
Vitamin A 0% DV
Vitamin C 10% DV
Calcium 4% DV
Iron 4% DV
Potassium 4% DV
Vitamin D 0% DV

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