If you’ve been here for a while, you know I’m a big proponent of a sheet pan eggplant parm. You get all the saucy, cheesy goodness of traditional eggplant parm, without the time-consuming (and messy!) process of salting, breading, and frying the eggplant.
For this version, we’re skipping the breadcrumbs altogether and scooping the cheesy eggplant onto thick slices of garlic-rubbed toast instead. It’s a simple little twist that makes this already-easy dinner even more satisfying.
To make it, you’ll briefly roast thinly sliced eggplant until it’s browned and tender, then cover it with DeLallo Pizzeria Style Pizza Sauce, cottage cheese, and mozzarella. Pop the sheet pan back in the oven until the cheese is melted, bubbling, and golden, then spoon the eggplant onto the toast and finish with fresh basil.
It has everything you love about homemade eggplant parm and nothing you don’t. What could be better?!
before you start:
one good tip: To make this gluten-free, skip the bread and serve the eggplant over strands of spaghetti squash or gluten-free pasta.
ingredient spotlight: You can use halved ciabatta rolls or a ciabatta baguette as a substitute for the demi baguette.
tool you’ll need: You’ll want 2 baking sheets, large bowl, knife, and a large spatula.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for greasing
- 1 large or 2 small eggplants (about 2 pounds total, ends trimmed, cut into 1/4-inch-thick slices)
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 1 large garlic clove, peeled
- 2 demi baguettes, halved lengthwise and crosswise
- 1 cup 2% or 4% small-curd cottage cheese
- 1/4 cup loosely-packed chopped fresh basil leaves, plus more for serving
- 1/4 teaspoon crushed red pepper flakes
- 4 ounces low-moisture mozzarella cheese, shredded (about 1 cup), divided
- 1 (14-ounce) jar DeLallo Pizzeria Style Pizza Sauce (about 1½ cups), or pizza sauce of choice
- 1 ounce finely-grated Parmesan cheese (about 1/2 cup)
Instructions
- Heat the oven to 450°F with racks in upper and lower thirds. Grease two baking sheets with olive oil or nonstick cooking spray.
- Add the eggplant to a large bowl and drizzle with 2 tablespoons of the oil. Season with 1 teaspoon of the salt, the oregano, and several grinds black pepper and toss with your hands to coat.
- Divide between the two baking sheets and arrange in a single layer. Roast, rotating top to bottom halfway through, until knife-tender, about 10 minutes total.
- Meanwhile, cut off a thin sliver from the garlic clove. Rub the cut side of the baguettes with the cut side of the garlic (reserve the clove). Brush the rolls with the remaining 1 tablespoon of the oil. Set aside.
- In the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, half the mozzarella, remaining 1/4 teaspoon salt, and several grinds black pepper. Mince the garlic clove and add to the bowl. Stir to combine.
- When the eggplant is done, combine onto one baking sheet (it’s okay if the slices overlap). Spoon the pizza sauce over eggplant, then dollop the cottage cheese mixture over the top. Finish with the remaining mozzarella and all of the Parmesan.
- Bake on the upper rack until the sauce is bubbling and the cheese is browned in spots, 15 to 20 minutes. Meanwhile, arrange the sliced baguettes on the now-empty baking sheet.
- Remove the eggplant and heat the broiler to HIGH. Place the baguettes on the upper rack and broil until golden brown and toasted, about 3 minutes.
- Use a large, flat spatula to scoop the eggplant mixture up and onto the toasted baguettes. Top with more fresh basil.
