Ingredients
- 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
Directions
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:
- 2 cloves garlic, minced
- 2 cups loosely packed basil leaves
- 1 cup extra-virgin olive oil
- 1 teaspoon salt
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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 7 reviews
By shersky_1175204
Columbia, MO
on August 02, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a recipe that I wait every summer to make, when the home grown tomatoes are perfectly ripe. I can't even imagine this with a regular store bought tomato, so if you can find a home grown tomato, it is simply delightful! It can be served as an appetite, or eaten as a meal with a nice bread. The flavors that come out are truly wonderful and it feels healthy going down. Could eat this every day.
By navy172_12649053
goose creek, 80
on February 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I normally don't like eggplant, i may eat it once a year and never really like it but this recipe plus some serrano peppers made it tasty and fun to eat. I will eggplant again done this way,it was easy to make and easy to eat.
By sarcastico_2350332
princeton, NJ
on August 07, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is great because it is both impressive to look at and delicious...be sure to take advantage of the summer and make this while tomatoes and in season for optimal flavor!
Read all 7 reviews