Home » Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

Baked Aubergine & Zucchini topped with Cottage Cheese Casserole

I guess you might have noticed that I enjoy eating Aubergines, this is such a delicious recipe that I just had  to share this with you.  You might be thinking right about now “‘baked Cottage Cheese”  yes, baked and seriously delicious.  



  • 1 kilo Aubergines/Eggplants sliced
  • 1 Zucchini sliced
  • 2 medium size Onions diced
  • 1 Cinnamon stick
  • 1 kilo fresh Tomatoes grated and 2 tablespoons of Tomato Paste
  • 2 Garlic Cloves diced optional
  • 1 1/2 cups Cottage Cheese
  • 1/2 cup Olive Oil
  • 1/2 cup Vegetable Oil
  • Salt
  • Pepper
  • Sugar


  • Place sliced Aubergines and brush with vegetable oil into baking pan and bake until Aubergines have softened.
  • Crush garlic cloves….
  • Add olive oil into a sauce pan, the ingredients and simmer for 20 minutes.
  • Place Zucchini on the bottom of the baking pan, and start to tightly roll Aubergines. Place one next to the other and around the pan. Aubergines should be tightly rolled.
  • Pour tomato sauce into baking pan and bake for 25 minutes. Once this is ready top by adding Cottage Cheese or any cheese of your choice, bake for another 15 minutes. That’s it 🙂


  1. That looks scrumptious, Sophie :)
  2. Looks super delicious and tempting my taste buds !!
  3. Looks fantastic. You are such an amazing cook my dear.
  4. Woww looks amazing and delicious Sophie ✌✌
  5. It's new to me with eggplants 🍆 Looks delicious Sophie
  6. My grandmother would use cottage cheese in her lasagna, so I am not surprised by baked cottage cheese. It was some of the other ingredients she would add to that same lasagna that I would question :0
  7. Greedyeats -Neha
    Oh this casserole is very tempting!! Thanks for sharing.
  8. Diana Tyler (Eccentric Muse)
    I think I'll try this one. I'll love to eat more vegetable dishes.
  9. I trust you, and would use the cottage cheese :):)
  10. This casserole looks amazing, Sophie! :-)

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