Eggplant parmigiana with a protein charged twist

Jacqueline Alwill

Brown Paper Nutrition

Love remaking meals with a quick change that pumps up the nutrition. Doing so with this delicious variation of eggplant parmigiana and swapping traditional ricotta or other more indulgent cheeses sometimes used with protein rich cottage cheese instead.

Cottage cheese is one of my favourites in the fridge, but I feel it’s often a bit of an unsung hero. Whilst most cheeses have a higher fat percentage than protein, cottage cheese is the opposite with very high protein and very low fat content. In 125g cottage cheese or 1/2 up there is a whopping 15g of protein. Get some! Enjoy it! And definitely make it with a juicy eggplant for a parm sesssion that makes you feel great.


Serves 2 as a main or 4 as part of a shared meal

Gluten free : Vegetarian

2 medium (1kg) eggplant, cut in half down the length

4 tablespoons extra virgin olive oil

250g tub cottage cheese

1/4 cup finely grated parmesan cheese

2 tablespoons finely sliced basil leaves

sea salt and black pepper



1 tablespoon extra virgin olive oil

2 cloves garlic, peeled and finely chopped

1 cup store bought passata sauce

1/2 teaspoon dried oregano


Place eggplants on a large tray lined with greaseproof paper, sprinkle with salt and allow to sit for 10-15 minutes to draw out the bitterness from the eggplant. Wipe clean with a paper towel. Drizzle with extra virgin olive oil then place in 180C oven and bake for 40 minutes. Whilst the eggplant cook prepare the tomato sauce by heating a small saucepan on medium heat. Add extra virgin olive oil and garlic and cook for 1 minute, then add passata, oregano, season with salt and pepper and cook stirring for 5 minutes. Set aside. Once eggplant is cooked drizzle sauce over the top then dollop cottage cheese randomly over each eggplant piece. Sprinkle with parmesan and place back in oven for 10 minutes and then crank up the grill to finish it for 5 minutes so the cheese becomes all golden and delish. Remove from oven, sprinkle with fresh basil (or parsley is fine if that’s what’s handy) and serve with a bitter green salad.