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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.

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

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

Find it online: https://thefamilycooking.com/cottage-cheese-eggplant-parmesan/