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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

Description

Egglant' Tomato And Feta Cheese Napoleons

Emerils