Grilled Chicken and Eggplant Stacks (Amy)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Eggplant

  Raw

  ¼ eggplant, peeled (yield from 1-1/4 lb) or 115g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Red, ripe, raw, year round average

  3 slice, medium or 60g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Balsamic vinegar

  1 tbsp or 16g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat a gas or charcoal grill over medium high heat. Brush the chicken and eggplant with the olive oil and balsamic vinegar and season with salt and pepper. Grill until eggplant is tender and chicken is cooked through. Cut the chicken into three even pieces and layer with the eggplant slices, tomatoes, and basil leaves. Eat with a knife and fork.