Grilled Chicken and Eggplant Parm Stacks
Stack eggplant with chicken, tomatoes, mozzarella and Parmigiano-Reggiano for a perfect grilled "parm," complemented by a fresh salad.
- 2 vine-ripened tomatoes, sliced
- Salt and pepper
- 6 large cloves garlic, crushed
- 1/3 cup extra virgin olive oil (EVOO)
- 8 small pieces chicken cutlets
- 1 firm, medium eggplant
- 8 thin slices mozzarella or smoked mozzarella
- A wedge of Parmigiano Reggiano cheese, for shaving, divided
- A handful of basil leaves, torn or chopped
- 2 handfuls of baby arugula
- 1/2 lemon
- Balsamic drizzle, for garnish (optional)
- Pre-heat the oven to 350˚F.
- Arrange the tomatoes on a rack set on a baking sheet and season with salt and pepper. Roast the tomatoes for 30 minutes.
- Place the crushed garlic in a small pan with 1/3 cup EVOO. Heat the EVOO to infuse it with garlic flavor, then let it cool.
- Meanwhile, pre-heat a large griddle or grill pan over medium-high heat or pre-heat the broiler to high with the rack on the second slot from the top of the oven.
- Pour some of the garlic-infused oil over the chicken and season with salt and pepper (Note: you will use leftover garlic-infused oil for the salad, so do not let the remaining oil touch the raw chicken). Brush the eggplant slices with the garlic-infused oil and season with salt and pepper. Grill the cutlets and eggplant for 3-4 minutes on each side. The chicken should be firm and marked; the eggplant should be tender and marked.
- To assemble, layer the eggplant and chicken with the mozzarella, roasted tomato slices and shaved Parmigiano Reggiano. Place the stacks on a platter and cover with foil so that the cheese melts slightly.
- Meanwhile, dress the basil and arugula with lemon juice and drizzle with the leftover garlic-infused oil; season with salt and pepper, to taste, and combine with lots of shaved Parmigiano Reggiano cheese. Serve the stacks, garnished with Balsamic Drizzle, if desired, with the basil-arugula salad alongside.