Sheet-pan style! This looks very WW friendly with the right ingredients Less oil(or just olive oil cooking spray on parchment or a silpat mat); Part skim or fat free mozzarella; Maybe just 2T parmesan cheese instead of 1/2 cup?
I changed this up a bit and put my own spin on it, and it came out fantastic! I did the chicken variation for DH since he's not an eggplant fan.
Eggplant (or Chicken) Provolone With Nutritional Yeast and Panko Makes 6 servings @ 4WW Freestyle points each
2 medium eggplant(s), 1-2 cut into 12 rounds total 1 cup(s) panko breadcrumbs 6 tbsp Bragg Premium nutritional yeast seasoning 2 tsp Italian seasoning 1⁄2 tsp ground black pepper 2 egg(s), beaten with 3T water (if you use 2 eggplants, you may need 3 eggs) 1⁄2 tsp garlic powder 2 tsp extra virgin olive oil 24 spray(s)olive oil cooking spray, 2 per round on top 6 slices Sargento Ultra Thin Provolone cheese slices 1-1⁄2cup(s) canned crushed tomatoes (season with salt, pepper, Italian seasoning and garlic powder to taste ) Instructions
Preheat oven to 350f and use parchment paper on the bottom. On the paper, spread 1tsp olive oil over the surface.
Beat eggs and water.
Mix the panko, yeast, pepper, garlic powder and Italian seasoning. Dip the eggplant into the egg, shake off the excess, then press each side into the breading mixture firmly so it sticks.
Place on the prepared pan and repeat with every slice.
Spritz the top of the eggplant with 2 quick sprays of cooking spray per round.
Bake, uncovered, for 25 minutes, then flip and bake an additional 15 minutes. until it looks crispy on top. Spoon the sauce evenly over the tops and then top each with 1/2 slice of the cheese.
Place back in the oven for 5-10 minutes until the cheese is melted and the sauce hot (you can warm the sauce first to speed this step up).
Notes To use chicken: use thinly sliced chicken breast (about 2oz each slice or 4oz per serving) and bake for 15 minutes, flip then bake an additional 10, top and bake 5 more minutes to avoid over cooking the chicken.
If you're going to serve this at a later time, don't sauce it until after you've reheated the eggplant or chicken, to help keep it crispy.