Here is a picture of my grill pan in the midst of grilling the eggplant and fennel.
I made this vegetable parmesan dish and added sauted chicken breast underneath it. The vegetables parmesan was delicious!! And the chicken was the perfect addition.
Olive oilKosher salt and freshly ground pepper1 medium eggplant, sliced into 1/2 inch rounds1 fennel bulb, sliced into 1/4 inch pieces1 yellow pepper, cut into 2 inch chunks1 orange pepper, cut into 2 inch chunks1 jar marinara sauce3 cups shredded mozzarella cheese1 cup grated Parmesan cheese1 cup plain bread crumbs4 pieces boneless, skinless chicken, pounded thin
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
Brush eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
While the vegetables are cooking in the oven, heat 1 tsp olive oil in the same grill pan you used to cook the vegetables. Sprinkle chicken with kosher salt and pepper. Saute the chicken in the pan until cooked through. Keep warm until vegetable parm is done.
Remove from the oven and cool for 10 minutes before serving.
Serve a piece of chicken with vegetable parm on top.
Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
This recipe was adapted from Giada's Vegetable Parmesan recipe on foodnetwork.com .