Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Chicken Eggplant Caprese


2 Vine ripe tomatoes, sliced
  Salt and pepper
5 Cloves garlic, crushed
⅓ cup Extra virgin olive oil
  Vegetable oil to oil grill grate
4 Small pieces chicken cutlets, pounded
1 Firm medium eggplant, sliced approximately ¼” thick
8 oz. Galbani Fresh Mozzarella Ball, cut into 8 slices
1 Small handful of fresh basil, torn or chopped
½ Lemon



  1. Arrange tomatoes on a rack set on a baking sheet. Season with salt and pepper.

  2. Roast tomatoes 30 minutes.

  3. Place crushed garlic in small pan with ⅓ cup olive oil. Heat oil to infuse with garlic flavor, then cool.

  4. Preheat grill over medium-high heat, oil grate well with vegetable oil.

  5. Brush chicken with garlic oil and season with salt and pepper.

  6. Brush eggplant slices with garlic oil and season with salt and pepper.

  7. Brush tomatoes with extra virgin olive oil.

  8. Grill cutlets and eggplant slices 3 – 4 minutes on each side. Chicken should be firm and marked. Eggplant should be tender and marked.

  9. Grill tomatoes, 1 minute each side.

  10. Layer eggplant, then chicken, then tomato topped with Mozzarella.

  11. Place stacks on platter and cover with foil so cheese melts slightly.

  12. Garnish with basil, salt, and pepper.



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