Delicious! It’s even better with fresh eggplant and tomatoes from the garden.
- 1 cup loosely packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 2 medium eggplants (1 3/4 to 2 lb total)
- 1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)
- 3 oz feta, crumbled (about 3/4 cup) I used Terrill Creek Feta Cheese
- Garnish: finely shredded fresh basil leaves
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped.
- Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Reserve 1 tablespoon basil oil separately for serving.
- Scrape basil solids into a small bowl and reserve.
- Preheat oven to 375 degrees. While oven heats up, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end.
- Reserve remaining eggplant for another use.
- Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook in the oven until browned. About 10 minutes.
- On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds.
- Season tomatoes with salt and pepper and top each with about 1 tablespoon feta.
- Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Put pan in the oven until heated through and cheese on top is softened, about 3 minutes.
- Transfer stacks to 4 plates and drizzle plates with reserved basil oil.