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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Jahanzeb Khan
[email protected]This recipe is on my to-cook list. It looks delicious!
Jacob Jenks
[email protected]I can't wait to try this recipe! It looks so good.
Subzero M44
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Jacob West
[email protected]I'm definitely going to make this dish again. It was a hit with my family and friends.
Sean Reilly
[email protected]This recipe is a must-try! It's easy to make and the results are amazing.
Mason Beesley
[email protected]I love this dish! It's so flavorful and satisfying.
Elombo Assiobo
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Sherlyn Navarro
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was roasted perfectly and it had a great flavor.
Vidit Jain
[email protected]This dish was a bit too spicy for my taste, but it was still very good. I would recommend using less chili powder if you don't like spicy food.
Lax Teli
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. The chicken is fall-off-the-bone tender and the eggplant is roasted to perfection. I highly recommend this dish.
Dusan Mijatovic
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the flavors and textures. The chicken was especially good - it was so moist and flavorful.
Kinya Ussery
[email protected]This dish was absolutely delicious! The chicken was tender and juicy, the eggplant was perfectly roasted and the roasted red peppers added a nice smoky flavor. I will definitely be making this again.