2 medium eggplants, sliced lengthwise
2 cloves garlic, thinly sliced
2-3 tablespoons extra virgin olive oil
Salt and pepper to taste
8 ounces cooked chicken breast, shredded
½ cup grape tomatoes, sliced in half
8-10 thin slices of Cabot Sharp Cheddar
2 green onions, sliced
To see how to make this recipe, visit Running to the Kitchen.
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