Garlic Infused Chicken, Eggplant And Roasted Red Peppers Stacks

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 2 -4 garlic cloves, sliced super thin
• 30 ounces diced tomatoes
• 4 tablespoons tomato paste
• 4 black olives, sliced
• 1 teaspoon honey
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 8 basil leaves, julienned
• 1/4 teaspoon red pepper flakes
• black pepper, to taste
• salt, to taste
• 1 lb eggplant, peeled and sliced into 10 rounds (salted for 30 minutes, rinsed and patted dry if desired to remove bitterness)
• 1 lb chicken breasts or 2 chicken breasts, pounded and sliced into 10 pieces the size of the eggplant rounds
• 6 ounces roasted red peppers, sliced
• 8 ounces fresh mozzarella cheese, sliced into 10 rounds
• parmesan cheese

Recipe

• 1 preheat oven to 425. season chicken and eggplant with salt and pepper, set chicken aside.
• 2 in a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. bring to a boil and let simmer uncovered.
• 3 in a small pot heat oil then fry the garlic slices to a golden color. remove and set garlic aside.
• 4 brush eggplant with the garlic infused oil and place on a non stick sheet pan. bake to brown both sides. about 10 minutes per side. remove from oven and set aside. or pan fry to brown both sides.
• 5 lower oven to 350 degrees.
• 6 meanwhile in a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. remove and set aside. will not be cooked through at this point.
• 7 add the basil to the sauce.
• 8 oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
• 9 place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. spoon sauce over the cheese.
• 10 sprinkle with parmesan.
• 11 bake 20 minutes.
• 12 garnish with the fried garlic.