Lightened Chicken and Eggplant Parmesan

Lightened Chicken and Eggplant Parmesan
Prep Time
15 min
Cook Time
30 min
4 servings

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



small eggplant (about 1 lb), trimmed and cut into 8 slices
Nonstick cooking spray
tsp dried Italian seasoning
Kosher salt and freshly ground black pepper
cup all-purpose flour
tsp cayenne pepper
large egg whites, lightly beaten
cups crispy rice cereal, such as Rice Chex, finely crushed
Tbsp grated Parmesan
boneless skinless chicken cutlets (12 to 14 oz total)
tsp olive oil
1 ⅓
cup no-salt-added crushed tomatoes
cup shredded part-skim mozzarella cheese
Chopped parsley, for garnish



This recipe has been updated and may differ from what was originally published or broadcast.

Step 1

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 425ºF.

Step 2

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.

Step 3

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 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.

Step 4

Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes 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.

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