Meat Lite: Eggplant, Chicken, And Smoked Mozzarella Sandwiches Recipe

• 1 pound boneless skinless chicken breasts (2 medium) or chicken breast cutlets
• 2/3 cup red wine vinegar
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 large shallot, minced
• 4 sprigs of thyme, leaves only, minced
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium eggplant (about 1 pound), sliced into 1/4-inch rounds
• 1 red bell pepper
• 8 ounces smoked fresh mozzarella, sliced thin
• 1 baguette cut into 4 pieces or 4 sandwich (hoagie) rolls

1. If using full chicken breasts (instead or chicken cutlets), slice the meat into 1/2-inch thick strips and then pound each strip thin.
2. Make a marinade by whisking together the vinegar, oil, garlic, shallot, thyme, salt, and pepper in a mixing bowl. Put the eggplant in a zip top bag or a glass dish. Pour half of the marinade over the eggplant. Put the chicken in a separate bag or dish and pour the other half of the marinade over it. Refrigerate the eggplant and chicken for about an hour.
3. Heat a grill to medium-high. Put the bell pepper on the hot grill and grill each side until blackened all over. Remove to a bowl and cover with plastic wrap. When cool enough to handle, peel the charred skin from the pepper and slice into 1-inch strips.
4. Grill the marinated eggplant and chicken until the eggplant is tender and the meat is cooked through.
5. Arrange slices of smoked mozzarella on each piece of baguette. Top with pieces of hot chicken, eggplant and roasted peppers.

chicken breasts, red wine vinegar, olive oil, garlic, shallot, thyme, salt, freshly ground black pepper, eggplant, red bell pepper, mozzarella, sandwich

Taken from www.seriouseats.com/recipes/2009/09/eggplant-chicken-smoked-mozzarella-sandwiches-recipe.html (may not work)