"This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie...."
INGREDIENTS
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1 small eggplant (about 1 pound), trimmed and cut into 8 slices
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Nonstick cooking spray
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1/2 teaspoon dried Italian seasoning
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Kosher salt and freshly ground black pepper
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1/3 cup all-purpose flour
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1/4 teaspoon cayenne pepper
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2 large egg whites, lightly beaten
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3 cups crispy rice cereal, such as Rice Chex, finely crushed
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2 tablespoons grated Parmesan
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4 boneless skinless chicken cutlets (12 to 14 ounces total)
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4 teaspoons olive oil
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1 1/3 cup no-salt-added crushed tomatoes
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1/2 cup shredded part-skim mozzarella cheese
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Chopped parsley, for garnish
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