Preheat oven to 375 degrees. Spray a large baking sheet with non-fat cooking spray.Place liquid egg substitute in one bowl, and the panko in another, shallow bowl.Bread each eggplant slice by first dipping it into the egg substitute, shaking off the excess, and then dipping in the panko.

Place eggplant slices onto a baking sheet, place in oven and cook for about 30 minutes or until golden brown, flipping over once, halfway through cooking.

In a medium-sized bowl, combine cottage cheese, Parmigiano-Reggiano cheese, basil, oregano, garlic, crushed red pepper, salt, and pepper.

To assemble, spray a 13X9 inch baking dish with non-fat cooking spray. Spoon about ½ cup of the pasta sauce on the bottom of the baking dish. Layer half of the eggplant slices over the pasta sauce and top with ½ the cottage cheese mixture. Top with ½ of the remaining pasta sauce, and the 4 slices of lite provolone. Then repeat layers again, but ending with the pasta sauce.

Cover tightly with aluminum foil. Bake at 375° for 35 minutes. Remove foil; top with shredded mozzarella, return to oven and bake for another 10 minutes or until sauce is bubbly and cheese melts; let cool for about 10-15 minutes before serving. Cut evenly into 8 pieces.