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Eggplant, Heirloom Tomato, and Brie Stacks

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Ingredients
  

  • 2 large eggplants cut into 1-inch medallions
  • 1/3 cup plus 2 tablespoons olive oil divided
  • Kosher salt to taste
  • 1 cup fresh basil leaves
  • 2 tablespoons toasted pine nuts
  • 1 clove garlic
  • 1/4 cup finely grated parmesan plus more to garnish
  • 3 large multicolored heirloom tomatoes sliced 1/2-inch thick
  • 1 wheel Brie-style cheese sliced into 1/4-inch wedges

Instructions
 

  • Heat oven to 425°F. Arrange eggplant slices on a parchment-lined baking sheet, drizzle with 2 tablespoons olive oil and season with salt. Roast for 20 to 25 minutes, flipping halfway, until golden brown and tender.
  • Blend basil, pine nuts, garlic, and parmesan in a food processor. While continuing to blend, drizzle in 1⁄3 cup olive oil until smooth. Season with salt and set aside.
  • Layer roasted eggplant, tomato slices, and brie on a heatproof serving platter. Place under the broiler on high for 20 seconds, just until the cheese begins to soften and melt.
  • Drizzle with basil pesto and sprinkle with parmesan before serving.