1. Salt eggplant slices and let sit 30 minutes in colander. 2. Preheat oven to 400 degrees. Bring large pot of water to boil. Cook pasta 4-5 minutes (about halfway done). drain & rinse with cold water. 3. Mix egg and cottage cheese together. Rinse eggplant and pat dry. 4. Use a 9x9 or 9x13 casserole dish (the 9x9 will be filled to the brim). Spray with olive oil cooking spray. Start layering the ingredients. First a thin layer of sauce, then arrange so there are 2 layers of each ingredient: salt & pepper the veggies a little as you go & make sure the cottage cheese mixture is next to the pasta (it cooks into the pasta & tastes great). Top layers with sauce and about 1/2 the mozz & parm. 5. Bake 40 minutes covered & then uncover 'til brown & bubbly (about 10 more min.) Let sit a few minutes before slicing. ---------------------------------------------------------------------------
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