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Lightened Chicken and Eggplant Parmesan

Lightened Chicken and Eggplant Parmesan was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/lightened-chicken-and-eggplant-parmesan-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

"This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie...."

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
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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