All Recipes - High-Protein Eggplant Casserole

High-Protein Eggplant Casserole



This hearty, high-protein eggplant casserole is a brain-healthy twist on a comfort food classic. With layers of roasted eggplant, creamy cottage cheese, and a crispy panko topping, it delivers the satisfaction of eggplant Parmesan—without the heaviness or dairy overload. Packed with fiber and plant-based nutrients, it's a MIND diet–friendly dinner that feels indulgent but supports your long-term health goals.

High-Protein Eggplant Casserole

Ingredients

  • 1 large eggplant
  • 2 eggs
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/2 cup almond flour
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 1/2 cups tomato sauce
  • 3/4 cups cottage cheese, low-fat
  • 1/2 cup mozzarella, reduced fat, shredded
  • pasta, whole wheat or chickpea

Instructions

  1. Slice into ½" rounds, salt both sides, let sit 30 mins, then pat dry.
  2. Beat eggs or egg whites in one bowl.
  3. In another bowl, mix panko, almond flour, nutritional yeast, garlic powder, and Italian seasoning.
  4. Dip eggplant slices in egg, then into panko mix. Press to coat well.
  5. Line a baking sheet with parchment or lightly oil. Place eggplant slices, spray tops with olive oil.
  6. Bake at 425°F for ~12–15 minutes per side, until crisp and golden.
  7. In a baking dish, spread some marinara, then half the eggplant.
  8. Spoon cottage cheese over the slices, then more marinara, then the rest of the eggplant.
  9. Top with marinara and sprinkle with shredded cheese.
  10. Bake at 375°F for 15–20 minutes, broil for the last 2 minutes for a golden top.
  11. Serve with a generous scoop of cooked high-protein pasta tossed in garlic and olive oil or extra sauce.

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Published: Aug 02, 2025