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Ingredientes
- 1 lb eggplant cut crosswise into 1/4"-thk slices to equal 12 slices
- 5 Tbsp. extra-virgin extra virgin olive oil
- 4 Tbsp. balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. crumbled feta or possibly goat cheese
- 2 Tbsp. chiffonade fresh basil leaves
- 3 lrg tomatoes stems removed, cut into 1/3"-thk slices to equal 12 slices
- 2 x garliccloves chopped
- 2 c. basil leaves - (loosely packed)
- 1 c. extra-virgin extra virgin olive oil
- 1 tsp salt
Direcciones
- Preheat the oven to 450 degrees.
- Toss the eggplant with 4 Tbsp. of the extra virgin olive oil, Balsamic vinegar, salt and pepper to coat. Place on a baking sheet in 1 layer and bake for 15 min, turning once. Cold on the sheet pan.
- In a small bowl combine the cheese, basil, and remaining Tbsp. extra virgin olive oil.
- Place 1 eggplant slice on a salad plate. Top with 1 Tbsp. of the cheese, then 1 slice of tomato. Drizzle 1 tsp. of Pesto Oil over the tomato, then another Tbsp. 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.
- For Pesto Oil: In the bowl of a food processor or possibly blender place the garlic and basil and process on high while adding the extra virgin olive oil in a steady stream. Continue to process till well-blended, season with salt to taste. (Makes 1 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 699 | 92% |
| Total Fat 79.08g | 99% |
| Saturated Fat 15.43g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1152mg | 48% |
| Potassium 276mg | 8% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.11g | 4% |
| Protein 6.58g | 11% |
