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Lightened Chicken and Eggplant Parmesan

45 mins to make • Serves 4

Meat

4 Chicken cutlets, boneless skinless

Produce

1 Eggplant (about 1 pound), small
1 Parsley
1 1/3 cup Tomatoes, no-salt-added

Refrigerated

2 Egg whites, large

Breakfast Foods

3 cups Crispy rice cereal

Baking & Spices

1/3 cup All-purpose flour
1/4 tsp Cayenne pepper
1/2 tsp Italian seasoning, dried
1 Kosher salt and freshly ground black pepper

Oils & Vinegars

1 Cooking spray, Nonstick
4 tsp Olive oil

Dairy

1/2 cup Mozzarella cheese, part-skim
2 tbsp Parmesan, grated

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