TRISCUIT Eggplant Parm "Flatbread"

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  • 25 min prep
  • 25 min total
  • Makes 8 servings, 3 topped crackers each.


TRISCUIT Eggplant Parm "Flatbread" Recipe

Ingredients

  • 24 TRISCUIT Crackers
  • 2 Tbsp. grated Parmesan cheese, divided
  • 1 cup shredded low-moisture part-skim mozzarella cheese, divided
  • 3 oz. cooked breaded eggplant cutlets (about 2 slices), cut into 2x1/4-inch strips (See Note.)
  • 1 cup marinara sauce, divided
  • 4 fresh basil leaves, thinly sliced

Instructions

  • Heat  oven to 350°F.
  • Place  crackers, with sides touching, in single layer on parchment-covered baking sheet to form rectangle.
  • Sprinkle  with 1 Tbsp. Parmesan and 1/2 cup mozzarella.
  • Top  with eggplant, 1/2 cup marinara sauce and remaining cheeses.
  • Bake  5 min. or until cheeses are melted.
  • Sprinkle  with basil. Serve with remaining marinara sauce.

Recipe Tips

NoteLook for the pre-cooked breaded eggplant cutlets in the deli or prepared foods section of your supermarket. Or, some stores sell them in the frozen foods section. If using the frozen product, thaw them in the refrigerator before cutting into the strips. Or if you have fresh eggplant on hand, you can instead cut the peeled eggplant into 1/2-inch-thick slices, then coat the slices with dry bread crumbs and cook in hot oil in skillet until tender. Cool, then cut 3 oz. of the slices into strips and use to prepare recipe as directed. Refrigerate or freeze remaining slices until ready to use as desired.

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Nutrition Information

Makes 8 servings, 3 topped crackers each.

Nutrition per serving:

    • Calories 140 
    • Total fat 7 g
    • Saturated fat 2.5 g
    • Cholesterol 10 mg
    • Sodium 360 mg
    • Carbohydrate 16 g
    • Dietary fiber 2 g
    • Total sugars 2 g
    •     Includes added sugars 0 g
    • Protein 6 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 10 %DV
    • Iron 6 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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