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Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

8

Chicken breast cutlets

1

2 sprigs rosemary, Leaves from

8

Basil, leaves

1

Eggplant

4 cloves

Garlic

1

Red onion

1 28 ounce can

Tomatoes, fire-roasted

1 tbsp

Balsamic vinegar

1/4 tsp

Red pepper

1

Salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

1 lb

Mozzarella, smoked