Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce

Name: Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce
Yield: 4
Ingredients: 1 tablespoon balsamic vinegar (eyeball it); 1/2 cup extra-virgin olive oil (EVOO); 8 chicken breast cutlets; Leaves from 2 sprigs rosemary, finely chopped; Salt and freshly ground black pepper; 1 eggplant, peeled and cut into 8 slices (I leave on half the skinI like the color and texture it gives the dish); 4 cloves garlic, finely chopped; 1 red onion, chopped; 1/4 teaspoon crushed red pepper; 1 28 ounce can fire-roasted crushed tomatoes; 1 pound smoked mozzarella, sliced into 8 pieces; 8 basil leaves, torn

Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/grilled-chicken-and-eggplant-stacks-with-fire-roasted-tomato-sauce" target="_blank">www.rachaelraymag.com.</a>

INGREDIENTS

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1 tablespoon balsamic vinegar (eyeball it)

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1/2 cup extra-virgin olive oil (EVOO)

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8 chicken breast cutlets

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Leaves from 2 sprigs rosemary, finely chopped

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Salt and freshly ground black pepper

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1 eggplant, peeled and cut into 8 slices (I leave on half the skinI like the color and texture it gives the dish)

•

4 cloves garlic, finely chopped

•

1 red onion, chopped

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1/4 teaspoon crushed red pepper

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1 28 ounce can fire-roasted crushed tomatoes

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1 pound smoked mozzarella, sliced into 8 pieces

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8 basil leaves, torn

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