Garlic Infused Chicken, Eggplant and Roasted Red Peppers Stacks

Recipe by Rita1652
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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