Ingredients
* 2 vine-ripened tomatoes, sliced
* pepper
* 6 large cloves garlic, crushed
* 1/3 cup extra virgin olive oil
* 8 small pieces chicken breast tenders
* 1 firm, medium eggplant
* 8 thin slices low fat mozzarella cheese
* A handful of basil leaves, torn or chopped
* 2 handfuls of baby arugula
* 1/2 lemon
* Balsamic for garnish
Preparation
Pre-heat the oven to 350˚F.
Arrange the tomatoes on a rack set on a baking sheet and season with pepper. Roast the tomatoes for 30 minutes.
Place the crushed garlic in a small pan with 1/3 cup Oil. Heat the oil to mix with garlic then let it cool.
Meanwhile, pre-heat a large griddle or grill pan over medium-high heat or pre-heat the broiler to high with the rack on the second slot from the top of the oven.
Pour some of the garlic oil over the chicken and season with pepper Brush the eggplant slices with the garlic-infused oil and season with pepper. Grill the tenders and eggplant for 3-4 minutes on each side.
Layer the eggplant and chicken with the mozzarella, roasted tomato slices, Place the stacks on a platter and cover with foil so that the cheese melts slightly.
Meanwhile, dress the basil and arugula with lemon juice and drizzle with the leftover garlic-infused oil; season with more pepper, to taste. Serve the stacks with Balsamic Drizzle with the basil-arugula salad alongside.