Okay, slightly misleading name because this isn't a true Parmesan dish (no cheese or pasta), but it is easy and yummy. Peel and slice an eggplant and salt each side (drying with a paper towel) to pull out bitterness. Saute eggplant in a pan about 8 minutes (or until nearly done) with some olive oil, then throw in a big handful or two of quartered cherry tomatoes and some diced pre-cooked chicken. Throw on some garlic salt and pepper, then top with chopped basil once everything is warm. Dig in!
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