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.

Transfer eggplant to a bowl, drizzle with oil, season with salt and pepper, and toss to coat.

Roast eggplant slices until knife-tender, 10 to 12 minutes.

Combine cottage cheese, basil, red pepper flakes, mozzarella cheese, salt, and pepper in a bowl.

Stir together Parmesan, breadcrumbs, oil, salt, and pepper in a separate bowl.

Combine roasted eggplant slices on one sheet pan, spread marinara sauce on another sheet pan.

Arrange eggplant slices over sauce, top with cottage cheese mixture, remaining sauce, mozzarella, and breadcrumb mixture.

Bake until sauce is bubbling and cheese is browned, 20 to 25 minutes.

Let sit at least 5 minutes before serving. Pair with a leafy green salad, crusty bread, or a side of pasta!