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
Description
Food Network
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