Indoor grilling pans that allow you to grill inside on the stove top are all the rage. Watch any cooking show and all the cheffies have one in their home kitchen or on their sets. I recently got one for my kitchen, and I don't know what I did without it. These days if you are lucky enough to be moving into a new house, with new appliances, your stove top will most likely have a grill pan. However, if you don't have one, you can easily find such pans anywhere from Target to Williams Sonoma. Tonight's special is a meal that can be ready in under a half an hour and requires the use of some sort of grill. If you don't have one and feel no need to purchase one, make the grilled chicken on the original grill, the barbecue. For the recipe,

Grilled Chicken and Eggplant Stacks with Fire-Roasted Tomato Sauce
From Rachael Ray

1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil
8 chicken breast cutlets
Leaves from 2 sprigs rosemary, finely chopped
Salt and freshly ground black pepper
1 eggplant, peeled and cut into 8 slices
4 cloves garlic, finely chopped
1 red onion, chopped
1/4 teaspoon crushed red pepper
One 28-ounce can fire-roasted crushed tomatoes
1 pound smoked mozzarella, sliced into 8 pieces
8 basil leaves, torn

  1. Preheat a grill pan or countertop grill to high. Place a baking sheet in the oven and preheat to 250°.
  2. Combine the vinegar and 2 tablespoons EVOO on a plate and coat the chicken with it. Sprinkle with the rosemary, season with salt and pepper and set aside.
  3. Pour 1/4 cup EVOO into a small dish. Using a pastry brush, paint the eggplant slices on both sides with the oil; season with salt and pepper.
  4. Grill the chicken for 2 to 3 minutes on each side, then place in the oven to keep warm.
  5. Grill the eggplant until tender, about 10 minutes.
  6. Add to the chicken.
  7. While the chicken and eggplant cook, heat the remaining 2 tablespoons extra virgin olive oil, over medium heat.
  8. Add the garlic, onion and crushed red pepper; cook until the onion is tender, 6 to 7 minutes.
  9. Add the tomatoes and heat through; season with salt and pepper.
  10. Preheat the broiler to high.
  11. Remove the chicken and eggplant from the oven.
  12. Assemble the 4 stacks on the baking sheet by layering a chicken cutlet, a slice of eggplant, a little sauce and a slice of smoked mozzarella, a second chicken cutlet, another eggplant slice, more sauce and another slice of mozzarella.
  13. Broil the stacks until the top layer of mozzarella melts.
  14. Sprinkle the basil on top and serve the remaining sauce on the side.