Lightened Chicken and Eggplant Parmesan

Name: Lightened Chicken and Eggplant Parmesan
Ingredients: 1 small eggplant (about 1 pound), trimmed and cut into 8 slices; Nonstick cooking spray; 1/2 teaspoon dried Italian seasoning; Kosher salt and freshly ground black pepper; 1/3 cup all-purpose flour; 1/4 teaspoon cayenne pepper; 2 large egg whites, lightly beaten; 3 cups crispy rice cereal, such as Rice Chex, finely crushed; 2 tablespoons grated Parmesan; 4 boneless skinless chicken cutlets (12 to 14 ounces total); 4 teaspoons olive oil; 1 1/3 cup no-salt-added crushed tomatoes; 1/2 cup shredded part-skim mozzarella cheese; Chopped parsley, for garnish