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Sara Quessenberry
Recipe by Real Simple September 2005

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Credit: Frances Janisch

Recipe Summary

prep:
10 mins
additional:
15 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium. 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. Season with 3/4 teaspoon of the salt and 1/2 teaspoon of the 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 oil and season with the remaining salt and pepper. Grill until cooked through, about 6 minutes per side. Transfer to a cutting board and slice each breast into quarters. Spoon the eggplant and tomatoes over the chicken and top with the Parmesan.Tip: When grilling eggplants or other vegetables, make the slices thin, so the inside becomes tender before the outside turns black.

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Nutrition Facts

calcium 200.7mg; 423 calories; calories from fat 52%; carbohydrates 14.6g; cholesterol 90.8mg; fat 24.8g; fiber 6.6g; iron 2.1mg; protein 36.8mg; saturated fat 5.8g; sodium 575.8mg.
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