Egglant, Tomato And Feta Cheese Napoleons

Egglant, Tomato And Feta Cheese Napoleons
Egglant, Tomato And Feta Cheese Napoleons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound eggplant cut crosswise

  • into 1/4"-thk slices to equal 12 slices

  • 5

    tablespoons extra-virgin olive oil

  • 4

    tablespoons balsamic vinegar

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-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"-thk slices to equal 12 slices

  • PESTO OIL:

  • 2

    garliccloves minced

  • 2

    cups basil leaves - (loosely packed)

  • 1

    cup extra-virgin olive oil

  • 1

    teaspoon salt

Directions

Preheat the oven to 450 degrees. 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. For 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. (Makes 1 1/2 cups) This recipe yields 4 servings.

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