1 small eggplant (about 1 pound), trimmed and cut into 8 slices
Nonstick cooking spray
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 large egg whites, lightly beaten
3 cups crispy rice cereal, such as Rice Chex, finely crushed
2 tablespoons grated Parmesan
4 boneless skinless chicken cutlets (12 to 14 ounces total)
4 teaspoons olive oil
1 1/3 cup no-salt-added crushed tomatoes
1/2 cup shredded part-skim mozzarella cheese
Chopped parsley, for garnish
- Preheat the broiler.
- Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside.
- Reduce the oven temperature to 425 degrees F.
- Meanwhile, combine the flour and cayenne in a shallow dish.
- Combine the egg whites and 1 teaspoon water in a second dish.
- Combine the cereal and parmesan cheese in a third dish.
- Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess.
- Coat with the egg whites and then place in the cereal mix and press until well coated on both sides.
- Repeat with the remaining chicken.
- Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken.
- Cook, turning once, until the chicken is just cooked through, about 5 minutes.
- Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
- Place 2 eggplant slices on each chicken cutlet and top evenly with the sauce and cheese.
- Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes.
- Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.