Eggplant Pesto Parmesan with Grilled Rottiserie Chicken
As August comes to a close, many of us are enjoying the harvest from our summer gardens. My friend Janet gave me this lovely eggplant from her garden. It's a Saturday night, and I wanted to make an easy, summery meal using the eggplant and the store-bought rotisserie chicken I had in the fridge. My favorite way to cook one of these simple chickens in the summer is on the grill! Delicious grilled flavor, crispy skin with no hassle, mess or clean-up. Heat your grill to medium. Turn the chicken over on the cutting board and using a large knife, cut through the ribs down the middle. Pull the two sides apart and lay the chicken flat like this: Place on hot grill, cut side down and shut the grill lid. Now, it's simply baking in a grill oven. Just leave it while you prepare the eggplant. Check every so often. If the skin looks crispy, lower the heat Now make this delectable side dish: Eggplant Pesto Parmesan 1 lg. eggplant sliced Pesto (try my recipe for fresh pesto or buy a tub i...