Grilled Chicken And Eggplant Stacks With Fireroasted Tomato Sauce

Ingredients

  • 1 tablespoon balsamic vinegar (eyeball it)
  • 1/2 cup extra virgin olive oil (EVOO)
  • 8 chicken breast cutlets
  • Leaves from 2 sprigs rosemary, finely chopped
  • Salt and freshly ground black pepper
  • 1 eggplant, peeled and cut into 8 slices
  • 4 cloves garlic, finely chopped
  • 1 red onion, chopped
  • 1/4 teaspoon crushed red pepper
  • One can fire-roasted crushed tomatoes (28 ounces)
  • 1 pound smoked mozzarella, sliced into 8 pieces
  • 8 basil leaves, torn;;;

Description

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