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1
Sprinkle the eggplant slices on both sides with salt and let stand for 1 hour.
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2
Meanwhile, in a small bowl, blend 4 tablespoons of the butter with 1/2 teaspoon of the five-spice powder and season with salt and pepper.
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3
In a medium skillet, melt the remaining 1 1/2 tablespoons of butter.
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4
Add the mushrooms, cover and cook over moderate heat, stirring a few times, until browned, about 6 minutes.
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5
Stir in the scallions and the remaining 1/4 teaspoon of five-spice powder and season with salt and pepper; let cool.
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6
Light a grill.
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7
Gently loosen the skin on the chicken breasts.
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8
Spread the mushroom mixture under the skin and smooth out the skin.
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9
Pat the eggplant slices dry with paper towels and brush with oil.
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10
Grill over moderate heat until nicely charred and tender, about 5 minutes per side.
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11
Keep warm.
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12
Drizzle the chicken breasts with oil and season with salt and pepper.
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13
Grill, skin side down, over moderate heat, until lightly browned and crisp, about 10 minutes.
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14
Turn and grill until nicely browned, about 10 minutes.
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15
Continue grilling, turning a few times, until an instant-read thermometer inserted in the thickest part of the breasts registers 165, about 5 minutes longer.
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16
Transfer the chicken to a carving board and let rest for 5 minutes.
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17
Slice the chicken breasts crosswise 3/4 inch thick.
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18
Arrange the chicken and eggplant on plates, dollop with the five-spice butter and serve.
