GARLIC INFUSED CHICKEN, EGGPLANT AND ROASTED RED PEPPERS STACKS
A delicious new take on classic Parmesan dishes, without breading keeping it light, healthy, refreshing and gluten free. Depending on how generous you are with brushing the eggplant with the infused oil you'll find some left over. Don't discard it use it for other dishes. Store the leftover infused oil in the refrigerator. This can be served as an appetizer or a meal serving a crisp salad along side.
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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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