Eggplant, Tomato, And Feta Cheese Napoleons | Emerils.com

Ingredients

• PESTO OIL:
• 2 cups loosely packed fresh basil leaves, washed and patted dry
• 2 teaspoons minced garlic
• 1 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• NAPOLEONS:
• 1 medium eggplant
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup crumbled feta cheese or goat cheese (about 6 ounces)
• 2 tablespoons thinly sliced fresh basil leaves
• 2 large tomatoes, cored