Grilled Chicken Parmesan

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1 medium eggplant, cut into 1/4-inch-thick rounds

4 tomatoes, cut into 1/2-inch-thick rounds

5 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 boneless, skinless chicken breasts

2 ounces Parmesan, thinly sliced

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