Grilled Chicken Parmesan

Directions:

1. Preheat grill to medium.
2. Place the eggplant and tomatoes in a single layer on a rimmed baking sheet and brush both sides of the eggplant and tomato slices with 4 tablespoons of the oil.
3. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
4. Grill until tender, about 2 minutes per side for the tomatoes, 5 minutes per side for the eggplant.
   Note: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.
5. Transfer to a large bowl and toss gently; the tomato slices will fall apart slightly.
6. Brush the chicken with the remaining oil and season with the remaining salt and pepper.
7. Grill until cooked through, about 6 minutes per side.
8. Transfer to a cutting board and slice each breast into quarters.
9. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.