Eggplant, Tomato and Feta Cheese Napoleons Recipe

Name: Eggplant, Tomato and Feta Cheese Napoleons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Place on a baking sheet in 1 layer and bake for 15 minutes, turning once.
4
Cool on the sheet pan.
5
In a small bowl combine the cheese, basil, and remaining tablespoon olive oil.
6
Place 1 eggplant slice on a salad plate.
7
Top with 1 tablespoon of the cheese, then 1 slice of tomato.
8
Drizzle 1 teaspoon of pesto oil over the tomato, then another tablespoon of cheese.
9
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.
10
Repeat with the remaining ingredients.
11
Serve at room temperature.
12
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.
13
Continue to process until well-blended, season with salt to taste.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant, Tomato and Feta Cheese Napoleons falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Tomato and Feta Cheese Napoleons

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