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1
Preheat the broiler.
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2
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.
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3
Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes.
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4
Set aside.
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5
Reduce the oven temperature to 425 degrees F.
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6
Meanwhile, combine the flour and cayenne in a shallow dish.
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7
Combine the egg whites and 1 teaspoon water in a second dish.
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8
Combine the cereal and parmesan cheese in a third dish.
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9
Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess.
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10
Coat with the egg whites and then place in the cereal mix and press until well coated on both sides.
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11
Repeat with the remaining chicken.
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12
Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat.
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13
Add 1/2 of the oil and then 2 pieces of the coated chicken.
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14
Cook, turning once, until the chicken is just cooked through, about 5 mintues.
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15
Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
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16
Place 2 eggplant slices on each chicken cutlet and top evenly with the sauce and cheese.
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17
Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes.
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18
Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.
