Description
Cottage Cheese Eggplant Parmesan is a lighter, protein-rich twist on a classic Italian comfort dish, made with roasted eggplant, creamy cottage cheese, and bubbling mozzarella over rich marinara.
Ingredients
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon salt (for sweating the eggplant)
• 2 tablespoons olive oil (for brushing or frying)
• 2 cups marinara sauce
• 1 1/2 cups cottage cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Fresh basil for garnish (optional)
Instructions
1. Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 20–30 minutes to draw out excess moisture, then pat dry with paper towels.
2. Preheat the oven to 375°F (190°C).
3. Lightly brush or spray the eggplant slices with olive oil and either bake for 20 minutes or pan-fry until golden. Set aside.
4. In a bowl, mix the cottage cheese, egg, Parmesan, garlic powder, and oregano until well combined.
5. In a baking dish, spread a thin layer of marinara sauce.
6. Layer with eggplant slices, half the cottage cheese mixture, a sprinkle of mozzarella, and more sauce. Repeat layers, finishing with mozzarella on top.
7. Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until cheese is golden and bubbly.
8. Garnish with fresh basil and serve hot.
Notes
– Sweat the eggplant slices with salt to remove bitterness and excess moisture.
– Use full-fat cottage cheese for the creamiest texture.
– Mozzarella or Monterey Jack can be used interchangeably.
– Great for meal prep—leftovers hold well in the fridge for several days.
– Add a layer of sautéed spinach or mushrooms for extra veggies.
- Prep Time: 30
- Cook Time: 40
- Method: Baking
- Cuisine: Italian