Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks
photo by Rita1652
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 118.29 ml olive oil
- 2-4 garlic cloves, sliced super thin
- 850.48 g diced tomatoes
- 59.16 ml tomato paste
- 4 black olives, sliced
- 4.92 ml honey
- 14.79 ml dried oregano
- 14.79 ml dried parsley
- 8 basil leaves, julienned
- 1.23 ml red pepper flakes
- black pepper, to taste
- salt, to taste
- 453.59 g eggplant, peeled and sliced into 10 rounds (salted for 30 minutes, rinsed and patted dry if desired to remove bitterness)
- 453.59 g chicken breasts or 2 chicken breasts, pounded and sliced into 10 pieces the size of the eggplant rounds
- 170.09 g roasted red peppers, sliced
- 226.79 g fresh mozzarella cheese, sliced into 10 rounds
- parmesan cheese
directions
- Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
- 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.
- In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
- 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.
- Lower oven to 350 degrees.
- 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.
- Add the basil to the sauce.
- Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
- 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.
- Sprinkle with Parmesan.
- Bake 20 minutes.
- Garnish with the fried garlic.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey