A few weeks ago, I shared a recipe for sheet pan zucchini parmesan that you all have been loving. I did notice, however, that one question kept coming up again and again: “can I use eggplant instead of zucchini?”
Naturally, there was only one thing to do — test it out and report back. I’m pleased to report that the swap worked beautifully, resulting in a bubbling, crispy-edged sheet pan eggplant parmesan that’s faster and easier than the classic dish. Plus, the cook time is the same for the zucchini and the eggplant, so feel free to use a combination of the two.
can I use ricotta instead of cottage cheese?
This was the second question that kept popping up, and the answer — for both recipes — is absolutely yes! I simply prefer cottage cheese because a) I always have it on hand and b) it adds extra protein to the dish. Plus, it melts beautifully in the oven in a way that might surprise you. If you don’t like the texture of cottage cheese, you won’t even notice it here, I promise.
Whatever you use, I feel confident it will taste great. Let me know what you think in the comments below!
more eggplant recipes to try:
extra-easy stacked eggplant parmesan
skillet eggplant rollatini
see it in action…
Ingredients
- 2 1/2 pounds eggplant (about 2 medium), trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- freshly-ground black pepper
- 1 (16-ounce) container cottage cheese (about 2 cups) — I always use Good Culture
- 1/2 cup loosely-packed chopped fresh basil leaves, plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided
- 2 ounces finely-grated Parmesan cheese (about 1 cup)
- 1/2 cup panko breadcrumbs (opt for gluten-free if needed)
- 1 (24-ounce) jar marinara sauce (about 3 cups), divided
Instructions
- Heat the oven to 450°F with racks in upper and lower thirds.
- Slice the eggplant in half crosswise, then lengthwise into 1/4-inch thick slabs (it's okay if they're not all the same shape; just do your best to make them roughly the same size).
- Transfer to your largest mixing bowl and drizzle with 2 tablespoons of the oil. Season with 1 1/2 teaspoons of the salt and several grinds black pepper and toss with your hands to coat.
- Divide the eggplant slices between two baking sheets and arrange in a single layer. Roast until knife-tender, 10 to 12 minutes.
- Meanwhile, in the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, 1 1/2 cups of the mozzarella cheese, remaining 1/2 teaspoon salt, and several grinds black pepper.
- In a separate smaller bowl, stir together the Parmesan, breadcrumbs, remaining 1 tablespoon oil, and a pinch each salt and black pepper.
- Combine the roasted eggplant slices onto one sheet pan. On the now-empty sheet pan, spread 2 cups of the marinara sauce all the way to the edges. Arrange all of the eggplant slices over top (they should mostly fit in one layer, but it’s okay if they overlap slightly). Dollop on the cottage cheese mixture, followed by the remaining sauce.
- Sprinkle the remaining 1/2 cup mozzarella evenly over the sheet pan, followed by the breadcrumb mixture. (Be generous around the edges of the sheet pan to get them extra crispy). Bake on the center oven rack until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Let sit at least 5 minutes before topping with more basil and serving.
- Pair with a leafy green salad, crusty bread, or a side of pasta!
