Tuesday, June 10, 2014

Grilled Chicken w/ Eggplant & Mozzarella Stacks


Here is a great idea and pretty too.

Since I am not eating a ton of bread lately (I save my bread calories for pizza on the weekends), I grilled eggplant slices the long way and used the slices for the wraps.


These can be made ahead and served at room temperature (just don't dress w/ the balsamic glaze until ready to serve).

Brush the eggplant slices with olive oil and season w/ plenty of kosher salt.

Grill the slices on medium heat until wilted and charred..

I roasted some red bell peppers the day before, grilled some chicken breasts (along side with the eggplant), and sliced some fresh mozzarella (the kind packed in water).

Lay out each eggplant slice and place a thin piece of chicken, 2 thin slices of mozzarella, 2 fresh basil leaves and a big roasted red pepper on each slice.

Cover with another slice of eggplant, and cut in half, so each person gets 2 pieces.

It's that easy.


Season w/ sea salt & pepper.

Drizzle with good olive oil and squeeze that wonderful balsamic glaze all over.

Serve and enjoy.

3 comments:

Jacki @ Two Forks One Love said...

How beautiful! I bet these would be great with all sorts of grilled veggies.

Angela said...

Wow, delicious! I've been limited my bread too so this is on my list to make!

Natalia B said...

Oh - this sounds amazing & very refreshing for a light summer dinner!