8 chicken cutlets

1 large eggplant (sliced 1/4 in. thick)

1/2 cup olive oil

1/4 cup balsamic vinegar

3 cloves of garlic (chopped)

1 tsp. sea salt

1/2 tsp. black pepper


1. In a ziploc bag, put sliced eggplant with olive oil, balsamic vinegar and garlic. Refrigerate for at least 2 hours. Overnight is even better.

2. In a large skillet, brush 1 tbs. of olive oil. Grill eggplant on each side for about 2 minutes each, or until tender. Remove and keep warm.

3. In the same skillet add another tbs. of olive oil. Salt and pepper chicken cutlets. Cook in skillet on each side for 3 minutes each.(depends on thickness) Chicken should be white on the inside when sliced.

4. Once chicken is almost cooked and is browned a little, return eggplant to the skillet, just for a minute. Remove and serve on a platter. (see picture)

Serve hot. Serves 4 people.