Heat the oven to 450°F with racks in upper and lower thirds.

Slice the eggplant in half crosswise, then lengthwise into ¼-inch thick slabs (it's okay if they're not all the same shape; just do your best to make them roughly the same size).

Transfer to your largest mixing bowl and drizzle with 2 tablespoons of the oil. Season with 1 ½ teaspoons of the salt and several grinds black pepper and toss with your hands to coat.

Divide the eggplant slices between two baking sheets and arrange in a single layer. Roast until knife-tender, 10 to 12 minutes.

Meanwhile, in the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, 1 ½ cups of the mozzarella cheese, remaining ½ teaspoon salt, and several grinds black pepper.

In a separate smaller bowl, stir together the Parmesan, breadcrumbs, remaining 1 tablespoon oil, and a pinch each salt and black pepper.

Combine the roasted eggplant slices onto one sheet pan. On the now-empty sheet pan, spread 2 cups of the marinara sauce all the way to the edges. Arrange all of the eggplant slices over top (they should mostly fit in one layer, but it’s okay if they overlap slightly). Dollop on the cottage cheese mixture, followed by the remaining sauce.

Sprinkle the remaining ½ cup mozzarella evenly over the sheet pan, followed by the breadcrumb mixture. (Be generous around the edges of the sheet pan to get them extra crispy). Bake on the center oven rack until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Let sit at least 5 minutes before topping with more basil and serving.

Pair with a leafy green salad, crusty bread, or a side of pasta!