Frances Janisch
Hands-On Time
10 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Heat grill to medium. On a rimmed baking sheet, place the eggplant and tomato slices in a single layer.

Step 2

Brush both sides of the vegetables with 4 tablespoons of the oil. Season with ¾ teaspoon salt and ½ teaspoon pepper.

Step 3

Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.

Step 4

Transfer to a large bowl and toss gently (the tomato slices will fall apart slightly).

Step 5

Brush the chicken with the remaining tablespoon oil and season with ¼ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, about 6 minutes per side.

Step 6

Transfer chicken to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.

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