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Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce


1 tablespoon balsamic vinegar (eyeball it)
1/2 cup extra-virgin olive oil (EVOO)
8 chicken breast cutlets
Leaves from 2 sprigs rosemary, finely chopped
Salt and freshly ground black pepper
1 eggplant, peeled and cut into 8 slices (I leave on half the skinI like the color and texture it gives the dish)
cloves garlic, finely chopped
1 red onion, chopped
1/4 teaspoon crushed red pepper
1 28 ounce can  fire-roasted crushed tomatoes
1 pound smoked mozzarella, sliced into 8 pieces
8 basil leaves, torn



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