Eggplant, Tomato and Feta Cheese Napoleons (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
2 cloves garlic, minced |
2 cups loosely packed basil leaves |
1 cup extra-virgin olive oil |
1 teaspoon salt |
Directions:
1. Preheat the oven to 450 degrees F.
2. 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.
3. In a small bowl combine the cheese, basil, and remaining tablespoon olive oil.
4. 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.
5. Pesto Oil:
6. 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.
7. Yield: 1 1/2 cups
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