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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside. | 2. In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered. | 3. In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside. | 4. Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides. | 5. Lower oven to 350 degrees. | 6. Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point. | 7. Add the basil to the sauce. | 8. Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish. | 9. Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese. | 10. Sprinkle with Parmesan. | 11. Bake 20 minutes. | 12. Garnish with the fried garlic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	2 -4		sliced	-	-	-	-
tomato	30	ounces	diced	153.0873	33.0839	7.4843	1.7009999999999998
tomato paste	4	tablespoons		52.48	12.1024	2.7648	0.3008
black olive	4		sliced	-	-	-	-
honey	1	teaspoon		-	-	-	-
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
parsley	1	tablespoon	dried	1.368	0.2405	0.1129	0.03
basil leaf	8		julienned	-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
black pepper				-	-	-	-
salt				-	-	-	-
eggplant	1		peeled sliced salted rinsed	-	-	-	-
chicken breast	1	lb	pounded sliced	780.1798	0.0	94.5741	41.9573
red pepper	6	ounces	roasted sliced	68.0388	14.9855	3.1808	0.7484
mozzarella cheese	8	ounces	sliced	734.8188	61.7339	30.7535	40.5284
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.