Cottage Cheese Eggplant Parmesan

Why You’ll Love This Recipe

This recipe is a perfect balance of indulgent and nutritious. Cottage cheese offers a creamy texture and mild flavor while adding a high-protein boost. Baking the eggplant instead of frying cuts down on oil without sacrificing flavor or crunch. Whether you’re looking to eat lighter or just try something new, this dish delivers on comfort, taste, and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggplant, sliced into ¼-inch rounds
• Salt
• Olive oil
• Marinara sauce (homemade or store-bought)
• Cottage cheese
• Egg
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Garlic powder
• Dried oregano
• Fresh basil or parsley (for garnish)
• Optional: breadcrumbs or almond flour for coating (if desired)

Directions

1. Prepare the Eggplant: Slice eggplant into rounds and sprinkle both sides with salt. Let sit for 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
2. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
3. Bake the Eggplant: Arrange eggplant slices on the sheet and brush or spray with olive oil. Bake for 20–25 minutes, flipping halfway through, until tender and slightly golden.
4. Mix the Cottage Cheese Filling: In a bowl, combine cottage cheese, egg, garlic powder, oregano, and half of the Parmesan. Mix until smooth.
5. Assemble the Dish: In a baking dish, spread a thin layer of marinara sauce. Layer baked eggplant slices, followed by a dollop of cottage cheese mixture, a spoonful of marinara, and a sprinkle of mozzarella. Repeat the layers, ending with sauce and mozzarella on top. Sprinkle with the remaining Parmesan.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden on top.
7. Rest and Serve: Let sit for 5–10 minutes before serving. Garnish with fresh basil or parsley.

Servings and timing

Servings: 4–6
Prep Time: 30 minutes (including salting time)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

• Make It Low-Carb: Skip the breadcrumbs completely or use almond flour for a keto-friendly version.
• Add Protein: Layer in cooked ground turkey, chicken, or lentils for extra heartiness.
• Spicy Kick: Add crushed red pepper flakes to the sauce or cottage cheese mixture.
• Vegan Option: Use plant-based cottage cheese and dairy-free mozzarella/parmesan alternatives.
• Herb Blend: Mix in fresh basil, thyme, or rosemary to the cottage cheese for added flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can also microwave individual portions. This dish freezes well—wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use low-fat cottage cheese?

Yes, but full-fat cottage cheese provides a creamier texture. Use whichever fits your dietary preferences.

Will the cottage cheese make the dish watery?

No, when mixed with an egg and baked, cottage cheese sets nicely and blends smoothly with the layers.

Do I have to salt the eggplant?

Salting helps remove bitterness and moisture, which improves texture. It’s highly recommended.

Can I fry the eggplant instead of baking?

Yes, but baking is lighter and less messy. If frying, dredge slices in flour or breadcrumbs and cook in hot oil until golden.

Is this recipe gluten-free?

Yes, as long as you skip breadcrumbs or use gluten-free alternatives.

Can I prepare this dish ahead of time?

Absolutely. Assemble the entire dish and refrigerate until ready to bake—up to 24 hours in advance.

What kind of marinara sauce works best?

A classic, herb-forward marinara without added sugar is ideal. Homemade or high-quality store-bought both work.

Can I add vegetables?

Yes, sautéed spinach, mushrooms, or zucchini can be layered in for more nutrients.

Is this kid-friendly?

Yes, the mild flavors and cheesy texture make it a hit with kids.

How do I keep the top from burning?

Cover with foil while baking, and remove it in the last 10–15 minutes for a nicely browned top without burning.

Conclusion

Cottage Cheese Eggplant Parmesan is a smart, satisfying twist on the traditional favorite. With layers of tender roasted eggplant, creamy cottage cheese filling, rich marinara, and melted cheese, it’s everything you want in a baked Italian-style dish—minus the heaviness. Easy to make, great for leftovers, and full of flavor, it’s a weeknight winner and a comforting classic in its own right.

Cottage Cheese Eggplant Parmesan

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Cottage Cheese Eggplant Parmesan is a healthier twist on a beloved Italian classic. This lighter version replaces ricotta with high-protein cottage cheese and features layers of baked eggplant, marinara sauce, and melty mozzarella for a satisfying, vegetarian-friendly comfort meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

1. 2 medium eggplants, sliced into ¼-inch rounds
2. 1 tsp salt (for sweating eggplant)
3. 2 tbsp olive oil
4. 2 cups marinara sauce
5. 1 ½ cups cottage cheese
6. 1 egg
7. ½ tsp garlic powder
8. 1 tsp dried oregano
9. ½ cup grated Parmesan cheese, divided
10. 1 ½ cups shredded mozzarella cheese
11. Fresh basil or parsley, for garnish
12. Optional: ½ cup breadcrumbs or almond flour for coating

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Instructions

Sprinkle eggplant slices with salt and let sit for 20–30 minutes. Pat dry with paper towels.

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and brush with olive oil.
2. Arrange eggplant slices, brush with olive oil, and bake for 20–25 minutes, flipping halfway through.
3. In a bowl, mix cottage cheese, egg, garlic powder, oregano, and half of the Parmesan until smooth.
4. Spread a layer of marinara sauce in a baking dish. Layer baked eggplant, cottage cheese mixture, marinara, and mozzarella. Repeat layers. Top with remaining sauce, mozzarella, and Parmesan.
5. Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and golden.
6. Let rest 5–10 minutes. Garnish with fresh basil or parsley before serving.

Notes

• Salting the eggplant removes bitterness and moisture for better texture.
• Use full-fat cottage cheese for creamier results, though low-fat works too.
• Layer in sautéed veggies like mushrooms or spinach for extra nutrition.
• Make ahead: Assemble and refrigerate up to 24 hours before baking.
• To freeze: Cool completely, wrap tightly, and freeze up to 2 months.

Nutrition

• Serving Size: 1/6 of dish
• Calories: 280
• Sugar: 6g
• Sodium: 580mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 65mg