Eggplant, Tomato & Cottage Cheese Stacks

Roasted eggplant rounds layered with juicy tomatoes and herbed low‑fat cottage cheese—light, protein-rich, and blood sugar friendly.

Ingredients

  • 1 large Eggplant (about 500 g), sliced into 1 cm rounds
  • 2 medium Tomatoes, sliced into 1 cm rounds
  • 1 cup (225 g) Low-fat cottage cheese (1–2% fat), drained 10 minutes
  • 1 small Garlic clove, finely minced (or 1/4 tsp garlic powder)
  • 1 tbsp Fresh Basil, chopped (or 1 tsp dried oregano or basil)
  • Zest of 1/2 Lemon + 1 tsp lemon juice
  • 2 tsp Extra-virgin olive oil (or spray)
  • Salt and Black Pepper
  • Optional: 1 tbsp Grated Parmesan for topping
  • Optional to serve: Handful Arugula and a few drops of balsamic vinegar

Instructions

  1. Heat oven to 220°C (425°F). Line a baking sheet with parchment.
  2. Brush eggplant slices lightly with olive oil (or spray), season with salt and pepper. Roast 15 minutes, flip, then roast 8–10 minutes more until golden and tender.
  3. In a bowl, mix cottage cheese with garlic, basil, lemon zest and juice, a pinch of salt, and pepper.
  4. Pat tomato slices dry with a paper towel and season lightly with salt and pepper.
  5. Build 6 stacks on the baking sheet: eggplant base + 1–2 tbsp cottage cheese + tomato slice + eggplant cap. Top each with a small spoon of cottage cheese and, if using, a sprinkle of Parmesan.
  6. Return to oven for 5–7 minutes to warm through and lightly brown. Serve over arugula with a few drops of balsamic if you like.

Notes

  • For best texture, drain cottage cheese briefly and pat tomatoes dry to avoid excess moisture.
  • Optional: Lightly salt eggplant slices and rest 15 minutes, then pat dry before roasting for even creamier centers.
  • Make it heartier but still slow-release: serve with a small side of warm lentils or roasted chickpeas.
  • Dairy-free swap: use whipped silken tofu mixed with lemon, herbs, and a pinch of salt.

Calories estimate

  • Approx. 410 kcal total (without optional toppings), serves 2
  • About 205 kcal per serving, ~14–16 g protein per serving