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Eggplant, Mozzarella & Pesto "Napoleon" Toppers

Eggplant, Mozzarella & Pesto "Napoleon" Toppers

Prep time20 min
Total time20min
ServingsMakes 8 servings, 3 topped crackers each.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A0 %DV
Vitamin C10 %DV
Calcium4 %DV
Iron4 %DV
Potassium4 %DV
Vitamin D0 %DV

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