TRISCUIT Eggplant Parm "Flatbread"

Cooked breaded eggplant cutlets from your supermarket make these tasty eggplant- and Parmesan-topped TRISCUIT Cracker appetizers oh so easy to prepare.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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, cut into thin slices

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Place crackers, with sides touching, in single layer on parchment-covered baking sheet to form rectangle.

3

Sprinkle with 1 Tbsp. Parmesan and 1/2 cup mozzarella.

4

Top with eggplant, 1/2 cup marinara sauce and remaining cheeses.

5

Bake 5 min. or until cheeses are melted.

6

Sprinkle with basil.

7

Serve with remaining marinara sauce.