Grilled Eggplant Towers with Tomatoes & Feta

Directions

Heat grill to medium.

Spread eggplant slices on baking sheets or trays. Brush ¼ cup of olive oil over both sides.

Spray another baking sheet with cooking spray and arrange tomato slices on it.

Season eggplant and tomatoes with salt and pepper.

Grill the eggplant slices until browned and tender about 5 to 7 minutes per side. Set aside.Place the baking sheet with tomatoes directly on the grill rack.

Cover and grill tomatoes until warm and bubbling, about 7 minutes.

Preheat oven to 350 degrees F.

Spray with cooking spray six 7 to 10 ounce ramekins or custard cups (about the same diameter of the eggplant slice).

Assemble towers using a wide spatula - Eggplant slice, tomato slice and basil leaf in each ramekin, sprinkle with 1T feta. Repeat layering once more ten top with eggplant. Press down lightly. Place ramekins on a baking sheet and bake until heated through and juices are bubbling around edges, 25 to 35 minutes.

To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekin and plate with oven mitt, carefully invert onto the plate, removing ramekins.

Garnish with 1t olive oil and a basil sprig. Serve hot, warm or room temp.