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Grilled Chicken and Eggplant Parm Stacks Recipe

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This recipe for Grilled Chicken and Eggplant Parm Stacks is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 vine-ripened tomatoes, sliced
salt and pepper
6 large cloves garlic
1/3 cup Extra Virgin Olive Oil
8 small pieces chicken cutlets
1 firm medium eggplant
8 thin slices mozzarella
grated Parmesan cheese
Directions:
Directions:
Preheat oven to 350º. Arrange tomatoes on a baking sheet and season with salt and pepper. Roast tomatoes 15-20 minutes. PLace crushed garlic in a small pan with the 1/3 cup EVOO. Heat oil to infuse it with garlic flavor then cool. Brush chicken with the garlic oil and season with salt and pepper. Grill the cutlets 3-4 minutes on each side. Slice eggplant fairly thin. Brush eggplant slices with the garlic oil and cook in pan on stovetop until golden brown on both sides. To assemble, layer eggplant and chicken with mozzarella, roasted tomato slices and grated Parmesan cheese. Heat in oven until cheese is melted.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
I enjoy these stacks even more with some warm pasta sauce on top.

 

 

 

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