Lifehack: Turn Your Piehole into an Eggplant/Chicken/Mozarrella Stack-hole

Put this in your mouth now:

• 1 big fat eggplant, the bigger and fatter the better, cut into 3/4 inch rounds
• a few tablespoons of olive oil mixed with a teaspoon or two of balsamic vinegar
• a cup or 2 of your favorite homemade or bottled marinara sauce
• 2 cups shredded mozzarella cheese (I imagine slices of fresh would work amazingly as well. I used Tillamook farmhouse-cut and–wow.)
• 1 cup (or more) shredded leftover or rotisserie chicken
• a generous handful (or two!) of fresh torn or chopped basil
• Italian seasoning (Penzeys is a good brand), salt and pepper

1. Preheat your broiler to High. Brush each eggplant steak generously with the oil-balsamic mixture, season each side generously as well. Broil on each side for at least 6 minutes.
2. Remove eggplant slices from oven and top with a generous dollop of the marinara, followed by the chicken, cheese and Italian seasoning. Finally top everything with the fresh basil.
3. Pop under the broiler again for 3-5 minutes, until cheese is gooey and browning. Drizzle with a bit of olive oil.
4. Have an orgasm. (Optional.)

OK, so this is my very gently modified version of a Rachael Ray recipe. It calls for Parm as well as mozzarella, but frankly the rounds are already so rich and delicious, you’ll really just be gilding the, uh, eggplant.

Vegetarian? I had a few bites of this with no chicken and it was still sinfully delicious. Just leave the chicken out.

Vegan? May God have mercy on your soul.

But seriously guys, try this. It’s kinda like getting the feel of an eggplant Parm but in a quarter of the time and with much less hassle, mess and fat.