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Cottage Cheese Eggplant Parmesan

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A healthier twist on classic eggplant parmesan, using cottage cheese instead of ricotta for a lighter, protein-packed filling. Baked not fried for a delicious meatless meal.

Ingredients

Scale
  • 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

Instructions

  1. 1. Lay eggplant slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. 2. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil on both sides and place on a baking sheet.
  3. 3. Bake eggplant for 15-20 minutes, flipping halfway, until tender and lightly browned.
  4. 4. In a bowl, mix cottage cheese and egg until well combined.
  5. 5. In a baking dish, spread a thin layer of marinara sauce. Layer half the eggplant slices, half the cottage cheese mixture, and another layer of sauce. Repeat layers.
  6. 6. Bake for 25-30 minutes, until bubbly and golden. Let rest 10 minutes before serving.

Notes

For extra flavor, add a sprinkle of Parmesan or mozzarella on top before baking. This dish can be made ahead and reheated.

Nutrition

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