Place crushed garlic in small pan with 1/3 cup olive oil. Heat oil to infuse with garlic flavor, then cool.
Preheat grill over medium-high heat.
Brush chicken with garlic oil and season with salt and pepper.
Brush eggplant slices with garlic oil and season with salt and pepper.
Brush tomatoes with extra virgin olive oil.
Grill cutlets and eggplant slices 3 – 4 minutes on each side. Chicken should be firm and marked. Eggplant should be tender and marked.
Grill tomatoes, 1 minute each side.
Layer eggplant, then chicken, then tomato topped with mozzarella.
Place stacks on platter and cover with foil so cheese melts slightly.
Garnish with basil, salt, and pepper.