Lightened Chicken and Eggplant Parmesan

Ingredients

• 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
• 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

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