Eggplant, Mozzarella & Pesto "Napoleon" Toppers
Prep time20 min
Total time20min
ServingsMakes 8 servings, 3 topped crackers each.
Ingredients
- 12 small eggplant slices (1/4 inch thick), grilled, cooled
- 2 Tbsp. basil pesto
- 3 oz. fresh mozzarella cheese, cut into 6 slices
- ½ 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 Extra
Garnish with fresh oregano or basil leaves before serving. - Substitute
Prepare using 12 small fried breaded eggplant slices. - How to Grill the Eggplant Slices
Heat 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
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 170mg | |
| Carbohydrate 13g | |
| Dietary fiber 2g | |
| Total sugars 2g | |
| Added sugars <1g | |
| Protein 4g | |
| Vitamin A | 0 %DV |
| Vitamin C | 10 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
| Potassium | 4 %DV |
| Vitamin D | 0 %DV |