1Spray 9x9 or approximate size pan with non-stick spray.
Peel eggplant and cut into small chunks. I always salt my eggplant to remove the bitterness--just put in colander, sprinkle with salt, rinse off after about 15 min. Saute in olive oil until soft.
2Mix cottage cheese (or ricotta) with an egg.
Cover bottom of pan with pasta sauce (any kind will do). Place two lasagna noodles side by side. Layer with eggplant, cottage or ricotta cheese and sprinkle with mozzarella and parmesan cheeses and sauce. Repeat one or two more layers. Cover entirely with sauce and sprinkle with cheese.