Eggplant Lasagna

Ingredients:

Olive Oil
6 lasagna noodles
3 cup eggplant, peeled and chopped
1 bell pepper, diced
1 onion, chopped
1 tablespoon basil
3 cloves garlic mixed
2 (8 ounce) cans tomato sauce
1 1/2 cup cottage cheese
1 1/2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions:

Cook noodles according to package direction omitting any salt or oil.  Heat oil in large skillet over medium high heat.  Cook eggplant, pepper, onion, basil and garlic for 10 minutes or until eggplant is tender, stirring occasionally.  Add tomato sauce and bring to boil.  Reduce heat and simmer uncovered 15 minutes.  Sauce should thicken and peppers should be fork tender.  Remove from heat. Preheat oven to 350 degrees.  Grease large baking dish.  Lay 2 cooked lasagna noodles lengthwise in the bottom of prepared baking dish.  Place eggplant mixture in baking dish just to cover noodles.  Layer 1/2 cup of cottage cheese then 1/2 cup of mozzarella cheese.  Repeat layers being sure to end with the mozzarella cheese.  Cover with foil and bake 30 minutes.  Sprinkle with Parmesan cheese and allow to stand for 10 minutes before serving.