Eggplant, Tomato and Feta Cheese Napoleons

Total Time:
40 min
20 min
20 min

4 servings

  • 1 pound eggplant, cut crosswise into 1/4-inch-thick slices to equal 12 slices
  • 5 tablespoons extra-virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup crumbled feta or goat cheese
  • 2 tablespoons chiffonade fresh basil leaves
  • 3 large tomatoes, stems removed, cut into 1/3-inch-thick slices, to equal 12 slices
  • Pesto Oil, recipe follows
  • Pesto Oil:
  • 2 cloves garlic, minced
  • 2 cups loosely packed basil leaves
  • 1 cup extra-virgin olive oil
  • 1 teaspoon salt
  • Preheat the oven to 450 degrees F.

  • Toss the eggplant with 4 tablespoons of the olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 minutes, turning once. Cool on the sheet pan.

  • In a small bowl combine the cheese, basil, and remaining tablespoon olive oil.

  • Place 1 eggplant slice on a salad plate. Top with 1 tablespoon of the cheese, then 1 slice of tomato. Drizzle 1 teaspoon of pesto oil over the tomato, then another tablespoon of cheese. Top with another eggplant slice, and continue assembling, with 3 eggplant slices per napoleon, and ending with a cheese layer on top drizzled with pesto oil. Repeat with the remaining ingredients. Serve at room temperature.

Pesto Oil:
  • In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well-blended, season with salt to taste.

  • Yield: 1 1/2 cups

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