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1
Peel the eggplants and cut into 1/2-inch rounds.
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2
Salt each round well.
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3
Layer them in a colander and let the slices drain for at least 30 minutes.
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4
Then give them a good squeezing between layers of paper towels.
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5
Squirt lemon juice over them and lightly sprinkle both sides with Creole Seasoning.
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6
Build a medium coal bed in your grill.
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7
Brush the eggplant slices with oil, and grill for a couple of minutes on both sides, til tender, basting with some of the Mutha Sauce.
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8
Set the eggplant aside, but keep warm.
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9
Cut slits in the top smooth side of the chicken breasts.
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10
Rub both sides with olive oil and season well with salt and pepper.
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11
Set aside.
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12
Stack the basil leaves right on top of one another.
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13
Roll them up like a good cigar and slice them into thin ribbons.
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14
Set aside.
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15
Open out the breasts butterfly fashion and place them on the grill with the slits up.
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16
Grill til golden, 5 to 6 minutes.
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17
Flip and grill til just cooked, about the same amount of time again.
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18
Brush the breasts with some of the Mutha Sauce.
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19
With the breasts still on the grill, cover them with slices of eggplant and most of the basil (reserve a bit for garnishing).
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20
Tear pieces of prosciutto to fit each breast, layer the pieces over the basil, and brush with some more of the Mutha Sauce.
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21
Top each with 1 1/2 slices of provolone.
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22
Now you can close the lid of the grill and heat them til the cheese melts, or you can take the breasts off the grill and finish them under the broiler.
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23
Sprinkle each portion with some of the remaining basil, and dig in.
