Grilled Chicken and Eggplant Parmesan

From RealSimple.com
(Written up by Sara Gomach)
I make this recipe ALL the time! This recipe packs a fresh flavor punch in no time at all and is great for week night meals! In the winter pan-fry the chicken in olive oil and put the
eggplant and tomatoes under the broiler! I use tinfoil on the grill versus a baking sheet. Bon appetite!
Serves 4| Hands-On Time: 10m | Total Time: 25m

Ingredients
1 medium eggplant, cut into 1/4-inch-thick rounds
4 tomatoes, cut into 1/2-inch-thick rounds
5 tablespoons olive oil
kosher salt and black pepper
4 boneless, skinless chicken breasts
2 ounces Parmesan, thinly sliced

Directions
Heat grill to medium. On a rimmed baking sheet, place the eggplant and tomato slices in a single layer. Brush both sides of the vegetables with 4 tablespoons of the oil. Season with ¾ teaspoon salt and ½ teaspoon pepper. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant. Transfer to a large bowl and toss gently (the tomato slices will fall apart slightly). 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. 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.