Chicken and Eggplant Parmesan

Submitted by Mary Jenny

"Classic winter dishes undergo a seasonal makeover to become healthier and grill-friendly. This chicken and eggplant parmesan is great for a backyard barbecue or summer party."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 d'italiano brioche buns
• 4 maple lodge farms boneless skinless chicken breasts
• 1 small eggplant, cut in to half-inch thick slices
• 2 teaspoons salt
• 1 tablespoon olive oil
• 1⁄2 cup marinara sauce
• 1 fresh mozzarella ball, sliced
• 8 basil leaves

directions

1. Lay eggplant slices on a paper towel-lined baking sheet and sprinkle with salt; let sit for 10 minutes. Cover with a layer of paper towel and press down on eggplant with a second baking sheet to squeeze out water.
2. Brush eggplant with oil and place on preheated grill. Cook until softened and lightly charred. Set aside to plate. Meanwhile, place chicken breast on grill and cook till no pink remains in centre. During last minute of cooking, top each chicken breast with sauce and cheese to melt.
3. Top each bun with eggplant slices and chicken breast. Finish with basil leaves on top.