A lightened up, gluten-free version of our favorite comfort food Chicken Parmesan with seasoned eggplant and rice cereal as a substitute for Panko.
Preheat the broiler.
Wash and dry the eggplant. Cut slices and place on a rimmed baking sheet covered with parchement paper. Spray both sides of the eggplant slices with olive oil then sprinkle with the Italian seasoning, salt and pepper. Broil until browned and tender, turning once, about 4-5 minutes per side. Remove from oven and set aside.
Reduce the oven temperature to 425 degrees F.
Finely crush the rice cereal using a a mini-prep or rolling pin. Put the flour, eggs and cereal mixture in three separate shallow bowls. Dredge each piece of chicken in the flour, dip in the eggs then thoroughly coat with the crushed cereal. Set on wax paper on a plate. Repeat for the rest of the chicken cutlets.
Heat the olive oil and coconut oil in a large cast iron skillet over medium high heat. Add the chicken and cook for about 3-4 minutes, then flip and cook for another 3-4 minutes until golden brown. Transfer to a paper towel-lined plate to drain off excess oil.
Meanwhile, heat the marinara sauce in a small saucepan.
Place the fried chicken on a baking sheet or cast iron grill pan. Place 1-2 eggplant slices on each fried chicken cutlet and top evenly with the marinara sauce. Sprinkle with the grated Parmesan and mozzarella. Bake until the cheese is melted, about 5 minutes. Enjoy!