1/3 cup balsamic vinegar
1/4 cup olive oil
4 chicken breasts, halved, tenderized with a meat mallet until thin
Leaves from 2 rosemary sprigs, finely chopped
Salt and fresh ground pepper
1 eggplant, cut into 1/2 inch width slices
3 cloves garlic, minced
1/2 red onion, chopped
1/4 t. crushed red pepper
1 16-oz can of fire-roasted diced tomatoes
(regular crushed or diced tomatoes work too if you can't find fire-roasted)
1 package (8 slices) of provolone or mozzarella slices
Preheat a grill to high (Sometimes I will use a pan on the stove if I don't feel like messing with the grill). Preheat the oven to 400 degrees.
In a medium sauce pan, combine 1 T. olive oil, garlic, red pepper and red onion. Cook over medium heat until onions are tender. Add tomatoes and heat thoroughly. Season with salt and pepper as needed. Remove from heat.
Spray or brush eggplant slices on both sides with olive oil. Sprinkle slices with salt and fresh ground pepper. (I dunk my eggplant in some extra balsamic vinegar for a few seconds, but I really love balsamic vinegar so this is optional) Set aside. Combine balsamic vinegar and 2 T. olive oil in a bowl. Marinate chicken in mixture for about 5 minutes, remove from marinating bowl and sprinkle and rub the chicken with rosemary, salt and pepper and set aside.
Throw the eggplant on the grill until tender. Remove from grill. Place on greased baking sheet. Throw chicken on the grill. Cook until done and place chicken on top of eggplant on the baking the sheet.
Remove eggplant and chicken from the oven. Preheat broiler to high. Spoon about 2 T. of tomato mixture over the chicken and eggplant. Place a slice of cheese over each stack and return baking sheet to the oven until cheese is melted.