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Eggplant, mozzarella & pesto, oh my! Lightly grill eggplant slices 2-3 min. on each side, then brush one side of each slice with pesto. Top 1⁄2 of the eggplant slices with cheese and roasted red peppers, then cover with the remaining eggplant slices, pesto side down. Top TRISCUIT Rosemary & Olive Oil Crackers with spinach; cut each eggplant stack into 4 slices or wedges and place on top of spinach. Finish with a drizzle of balsamic glaze. Voila!