Garlic-Infused Chicken & Eggplant Stacks with Roasted Red Peppers
Discover a refreshing twist on traditional Parmesan dishes with this Garlic-Infused Chicken & Eggplant Stack. Featuring succulent chicken breasts, perfectly roasted eggplant, and vibrant red peppers, every bite is infused with fragrant garlic oil that adds depth and flavor. This gluten-free and light dish is layered with fresh mozzarella, savory diced tomatoes, and herbs, making it perfect for a hearty appetizer or a satisfying main course. Serve it with a crisp salad on the side for a complete meal, and don't forget to save any leftover garlic infused oil for future culinary adventures.
4-6
Servings
N/A
Calories
17
Ingredients
Ingredients
Olive oil
1/2 cup (for garlic infusion and brushing eggplant)
Garlic cloves
2-4 (sliced super thin)
Diced tomatoes
30 ounces (canned or diced fresh)
Tomato paste
4 tablespoons (for sauce)
Black olives
4 (sliced)
Honey
1 teaspoon
Dried oregano
1 tablespoon
Dried parsley
1 tablespoon
Basil leaves
8 (julienned)
Red pepper flakes
1/4 teaspoon
Black pepper
to taste
Salt
to taste
Eggplant
1 lb (peeled and sliced into 10 rounds, salted for 30 minutes, rinsed and patted dry if desired)
Chicken breasts
1 lb (or 2 chicken breasts, pounded and sliced into 10 pieces the size of the eggplant rounds)
Roasted red peppers
6 ounces (sliced)
Fresh mozzarella cheese
8 ounces (sliced into 10 rounds)
Parmesan cheese
to taste (grated, for topping)
Instructions
1
Preheat your oven to 425°F (220°C). Season the chicken breasts and eggplant slices generously with salt and pepper. Set the chicken aside once seasoned.
2
In a medium pot over medium heat, combine the diced tomatoes, tomato paste, sliced olives, honey, oregano, parsley, and salt and pepper to taste. Bring the mixture to a boil, then reduce to a simmer uncovered, allowing the flavors to meld together.
3
In a small pot, heat the olive oil over low to medium heat. Once hot, add the thinly sliced garlic cloves and fry them until they turn a golden brown. Remove the garlic from the oil and set them aside to drain on paper towels.
4
Brush the eggplant rounds with the garlic-infused oil and arrange them on a non-stick sheet pan. Bake for about 10 minutes on each side until golden brown. Alternatively, you can pan-fry them for a crispier texture. Once cooked, remove them from the oven and set aside.
5
Lower the oven temperature to 350°F (175°C).
6
In a frying pan, heat 2 tablespoons of the garlic-infused oil over medium-high heat. Once hot, add the chicken pieces in a single layer and brown them for about 1-2 minutes on each side. The chicken won't be fully cooked at this stage. Remove from heat and set aside.
7
Incorporate the julienned basil into your simmering sauce, stirring well to combine the flavors.
8
Lightly grease a casserole dish with the remaining garlic-infused oil. Pour 1 cup of the prepared sauce into the dish as a base layer.
9
Arrange the browned chicken slices in the casserole dish, followed by a layer of roasted eggplant rounds. Top with the sliced roasted red peppers, then layer on the fresh mozzarella cheese rounds, spooning another layer of sauce over the top.
10
Finish with a generous sprinkle of grated Parmesan cheese.
11
Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden brown.
12
Garnish the dish with the reserved fried garlic slices before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Garlic-Infused Chicken & Eggplant Stacks with Roasted Red Peppers.
How many servings does this dish provide?
This recipe makes approximately 4 to 6 servings.
Is this recipe suitable for a gluten-free diet?
Yes, this dish is described as being a gluten-free and light meal.
What temperature should I preheat the oven to for roasting the eggplant?
The oven should be preheated to 425°F (220°C) initially.
How do I prepare the eggplant before cooking?
Peel the eggplant, slice it into 10 rounds, salt them for 30 minutes, then rinse and pat dry.
What ingredients are in the tomato sauce?
The sauce contains diced tomatoes, tomato paste, sliced black olives, honey, oregano, parsley, salt, pepper, and fresh basil.
How is the garlic-infused oil created?
Heat olive oil over low to medium heat and fry thinly sliced garlic cloves until golden brown, then remove the garlic.
What do I do with the fried garlic slices?
Set them aside on paper towels and use them as a garnish once the dish is fully baked.
How long do the eggplant rounds need to bake?
Bake them for about 10 minutes on each side at 425°F until golden brown.
Can I cook the eggplant without an oven?
Yes, you can pan-fry the eggplant rounds for a crispier texture instead of baking them.
What is the second oven temperature used in this recipe?
Lower the oven temperature to 350°F (175°C) for the final assembly and baking.
How do I prepare the chicken breasts?
Pound and slice 1 lb of chicken breasts into 10 pieces roughly the size of the eggplant rounds.
How long should I brown the chicken in the pan?
Brown the chicken pieces for 1 to 2 minutes on each side in garlic-infused oil; they do not need to be fully cooked yet.
When do I add the fresh basil?
Incorporate the julienned basil into the simmering sauce just before assembling the casserole.
How do I prepare the casserole dish for assembly?
Lightly grease the dish with garlic-infused oil and pour 1 cup of the prepared sauce at the bottom.
What is the stacking order for the dish?
Layer the browned chicken, then roasted eggplant, then roasted red peppers, followed by fresh mozzarella and more sauce.
What kind of cheese is used for the topping?
The dish is finished with a generous sprinkle of grated Parmesan cheese.
How long does the completed casserole bake?
Bake the assembled stacks for 20 minutes until the cheese is bubbly and golden brown.
Can I use fresh tomatoes instead of canned ones?
Yes, you can use 30 ounces of either canned diced tomatoes or fresh diced tomatoes.
Why is honey included in the sauce recipe?
Honey is used to balance the flavor of the tomatoes and other savory ingredients.
How many eggplant rounds should I have?
The recipe is designed around 10 eggplant rounds.
How many pieces of chicken should I prepare?
You should slice the chicken into 10 pieces to match the number of eggplant rounds.
What type of olives are used?
The recipe calls for 4 sliced black olives.
What are some serving suggestions?
Serve the stacks with a crisp salad on the side for a complete and balanced meal.
Is there a use for leftover garlic-infused oil?
Yes, any leftover oil can be saved for future culinary adventures.
What dried herbs are used in the sauce?
The sauce uses 1 tablespoon each of dried oregano and dried parsley.
How many garlic cloves are needed?
The recipe requires 2 to 4 garlic cloves, sliced super thin.
How much fresh mozzarella is needed?
You will need 8 ounces of fresh mozzarella, sliced into 10 rounds.
Is there any spice or heat in this recipe?
The recipe includes 1/4 teaspoon of red pepper flakes for a subtle hint of heat.
When should the garnish be added?
Garnish the dish with the reserved fried garlic slices immediately before serving.