Eggplant, Tomato and Feta Cheese Napoleons

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