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Lightened Chicken and Eggplant Parmesan
  • 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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