Grilled Rosemary Chicken and Eggplant Parmigiana

2 lbs. boneless and skinless chicken breasts, pounded thin (about 6 breast halves)
¼ cup chopped fresh rosemary
juice and zest of 2 lemons
1 tsp. kosher salt
½ tsp. red pepper flakes

Pound the chicken breasts. Place in shallow pan with rosemary, lemon juice, lemon zest, salt, and red pepper flakes. Toss to coat both sides of chicken (can be made several hours ahead). Heat a grill pan or outdoor grill. Cook the chicken for 5 minutes per side, making sure that the chicken has “grill marks” for color and character.
Grilled Eggplant Parmigiana
1 large eggplant, cut into 6 slices, lengthwise
olive oil
kosher salt
2 cups basic tomato sauce from a jar (marinara-style)
½ lb. shredded or thinly sliced mozzarella cheese
1 cup shredded Parmesan cheese
¼ cup chopped rosemary

Place the eggplant slices on baking sheet, brush with oil on both sides, and sprinkle with salt. Place under the broiler and broil the eggplant for 4-5 minutes per side or grill the eggplant over medium heat of outdoor grill, for 4-5 minutes per side. Top each slice with a thin layer of sauce and divide the mozzarella and Parmesan cheeses among the 6 slices of eggplant, and top with chopped rosemary. Return to broiler or leave on grill for another minute or two until cheese melts (put lid down on grill). Place a grilled chicken breast on a serving dish, top a slice of eggplant Parmigiana and serve. Serves 6.

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