Eggplant, Mozzarella & Pesto "Napoleon" Toppers

When you need to cook to impress, this elegant vegetarian appetizer is a smart choice. Grilled eggplant, mozzarella and roasted red peppers top flavored RITZ Crackers.

Well-being ChoiceGood Source of Vitamin C

Nutrition Bonus

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.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 8 servings, 3 topped crackers each.

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

Directions

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.

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 factsNutrition information

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