Grilled Chicken & Eggplant Sandwiches
Grilled Chicken & Eggplant Sandwiches is a main course that serves 4. For $3.69 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 55g of protein, 44g of fat, and a total of 810 calories. If you have salt & pepper, chick
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 14.5 oz canned tomatoes
- 1.5 lb chicken cutlets
- 1 eggplant
- 2 T basil
- 1 Clove garlic
- 0.25 c slivered kalamata olives
- 7 T olive oil
- 1 t oregano
- 6 oz provolone cheese
- 0.5 t pepper flakes
- 4 servings salt & pepper
- 4 sub roll
Instructions
- 1
Combine all of the ingredients for the garlic oil.
- 2
Heat 1 tablespoon of the garlic oil in a medium saucepan over medium heat. When garlic begins to sizzle and smell fragrant, add the diced tomatoes and their liquid. Bring to a simmer, and simmer for about 10 minutes, until thickened slightly, breaking up the tomatoes a bit with a wooden spoon.
- 3
Add the olives and basil. Season with salt & pepper to taste, set aside.Preheat your grill for at least 10 minutes. Season the chicken with salt & pepper and toss with 2 tablespoons of the garlic oil.
- 4
Brush the eggplant with 2 more tablespoons of the garlic oil. Split the hoagie rolls open and brush with the remaining 2 tablespoons of garlic oil.Scrape clean and oil the grill grate (using a wad of paper towel dipped in oil).
- 5
Add the eggplant and cook until tender about 5-7 minutes per side, turning once, remove eggplant from the grill and cover with foil while grilling the chicken.
- 6
Add the chicken and grill until cooked through, about 4-5 minutes per side, adding the cheese for about the last 30 seconds to a minute.
- 7
Remove chicken from the grill.
- 8
Add the hoagie rolls, cut side down and grill until toasted.To assemble the sandwiches, layer some of the eggplant on the toasted roll, topped with a little of the sauce then some of the chicken and additional sauce.