Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2023.1 Kcal (8470 kJ) | ||
| Calories from fat | 1054.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.13g | 180% | |
|---|---|---|---|
| Cholesterol | 595.52mg | 199% | |
| Sodium | 6100.95mg | 254% | |
| Potassium | 4382.13mg | 93% | |
| Total Carbs | 40.57g | 14% | |
| Sugars | 26.35g | 105% | |
| Dietary Fiber | 16.8g | 67% | |
| Protein | 216.5g | 433% | |
| Vitamin C | 43.9mg | 73% | |
| Iron | 0.8mg | 4% | |
| Calcium | 785.3mg | 79% | |
| Amount Per 100 g | |||
| Calories | 113.15 Kcal (474 kJ) | ||
| Calories from fat | 58.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 180% | |
|---|---|---|---|
| Cholesterol | 33.31mg | 199% | |
| Sodium | 341.23mg | 254% | |
| Potassium | 245.1mg | 93% | |
| Total Carbs | 2.27g | 14% | |
| Sugars | 1.47g | 105% | |
| Dietary Fiber | 0.94g | 67% | |
| Protein | 12.11g | 433% | |
| Vitamin C | 2.5mg | 73% | |
| Calcium | 43.9mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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