Eggplant Parm Cottage Cheese Toasts

0 Heat the oven to 450°F with racks in upper and lower thirds. Grease two baking sheets with olive oil or nonstick cooking spray.
1 Add the eggplant to a large bowl and drizzle with 2 tablespoons of the oil. Season with 1 teaspoon of the salt, the oregano, and several grinds black pepper and toss with your hands to coat.
2 Divide between the two baking sheets and arrange in a single layer. Roast, rotating top to bottom halfway through, until knife-tender, about 10 minutes total.
3 Meanwhile, cut off a thin sliver from the garlic clove. Rub the cut side of the baguettes with the cut side of the garlic (reserve the clove). Brush the rolls with the remaining 1 tablespoon of the oil. Set aside.
4 In the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, half the mozzarella, remaining 1/4 teaspoon salt, and several grinds black pepper. Mince the garlic clove and add to the bowl. Stir to combine.
5 When the eggplant is done, combine onto one baking sheet (it’s okay if the slices overlap). Spoon the pizza sauce over eggplant, then dollop the cottage cheese mixture over the top. Finish with the remaining mozzarella and all of the Parmesan.
6 Bake on the upper rack until the sauce is bubbling and the cheese is browned in spots, 15 to 20 minutes. Meanwhile, arrange the sliced baguettes on the now-empty baking sheet.
7 Remove the eggplant and heat the broiler to HIGH. Place the baguettes on the upper rack and broil until golden brown and toasted, about 3 minutes.
8 Use a large, flat spatula to scoop the eggplant mixture up and onto the toasted baguettes. Top with more fresh basil.