Eggplant, Mozzarella & Pesto "Napoleon" Toppers

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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 pepper s (about 1/2 of 7-oz jar)
  • 24 TRISCUIT Rosemary & Olive Oil Cracker s
  • 24 baby spinach leaves
  • 1 Tbsp. balsamic glaze

Nutrition facts

Recipe Tips

1

Brush eggplant slices with pesto.

2

Top 6 eggplant slices with cheese and peppers, trimming peppers if necessary to fit. Cover with remaining eggplant slices, pesto sides down.

3

Top crackers with spinach. Cut each eggplant stack into 4 slices or wedges; place on spinach.

4

Drizzle with glaze.