Eggplant Mozzarella Melt

  Eggplant and Mozzarella Melt

Adapted from Everyday Food / Jul-Aug 2005

Eggplant Mozzarella Melt serve with Noodles & Zoodles

Makes  4 servings            3 WW Blue Points *

2 large eggs

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cup plain dried breadcrumbs *

1 1/2 tsp Italian seasoning

1/3 tsp red pepper flakes (optional)

Cooking spray

1 medium eggplant, cut into ½ inch thick slices (about 1 lb, 12 slices)

1 1/2 c Spicy Marinara Sauce or your favorite fat free pasta sauce

1/2 cup reduced fat shredded mozzarella cheese

1. Preheat oven to 475F. 
2. In a shallow bowl, lightly beat eggs with salt and pepper. 
3. Spread breadcrumbs, Italian seasoning and red pepper flakes, if using, in a pie plate or shallow bowl and mix well.
4. Coat a baking sheet with cooking spray.
5. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. 
6. Spray each side of the egg plant with some cooking spray.
7. Bake, without turning,  until golden and tender 15-20 minutes.
8. Top each slice with some sauce and cheese. Bake until cheese is browned.

Enjoy !

* I started with 1 cup of breadcrumbs but there were still 1/3 cup leftover when I finished breading. The WW Blue point value is based on 2/3 cup of breadcrumbs being used.