Preheat oven to 350˚F.
Arrange tomatoes on a rack set on a baking sheet and season with salt and pepper. Roast tomatoes 30 minutes.
Place crushed garlic in a small pan with 1/3 cup EVOO. Heat oil to infuse it with garlic flavor then cool.
Meanwhile, preheat a large griddle or grill pan over medium-high heat or preheat broiler to high with rack on the second slot from top of oven.
Brush chicken with garlic oil and season with salt and pepper. Brush eggplant slices with garlic oil and season with salt and pepper. Grill cutlets and eggplant 3-4 minutes on each side. Chicken should be firm and marked; eggplant should be tender and marked.