Lightened Chicken and Eggplant Parmesan

This dish makes everyone happy.  Veggie lovers will like the eggplant and meat lovers will enjoy the chicken parm.  You can even eat a little of both.  This can be a meal on its own or served over pasta, veggie noodles, or sauteed vegetables.

Recipe adapted from Food Network

Ingredients:

1 small eggplant cut into 8 slices

½ teaspoon Italian seasoning

1/3 cup all purpose flour

¼ teaspoon cayenne pepper

2 large egg whites beaten

3 cups crispy rice cereal (Rice Chex)

2 tablespoons grated parmesan

4 boneless skinless chicken breasts cut into strips

1 1/3 cup marinara sauce

Sliced provolone cheese

Fresh basil and parsley to garnish

Directions:

1. Preheat the boiler. 
2. Mist both sides of the eggplant with olive oil spray.  Sprinkle both sides of the eggplant with Italian seasoning, ¼ teaspoon salt, ¼ teaspoon pepper.
3. Place eggplant on a rimmed baking sheet.  Broil on high for 6 minutes flipping once.
4. Reduce oven temperature to 425 degrees.
5. Combine the flour and cayenned in a shallow dish. 
6. Combine the egg whites and 1 teaspoon water in a second dish.
7. Combine the crushed cereal and parmesan cheese in a third dish.
8. Dredge each piece of chicken one at a time.  Dip in flour tap off the excess.  Coat with egg white.  Place in cereal mixture.
9. Set chicken on a dish until ready to cook. 
10. Spray a large nonstick skillet with olive oil spray.  Cook the chicken in batches for 5 minutes turning halfway. 
11. Transfer cooked chicken to a 9×13 dish.
12. Add eggplant slices to the baking dish on top or next to the chicken.  Top chicken and eggplant with a tablespoon or so of marinara sauce.  Then top with provolone cheese.
13. Bake 15-20 minutes.
14. Garnish with basil and parsley.
15. Serve with spaghetti, in a sandwich, with sauteed veggies, or over a bed of lettuce.
16. Enjoy!