Eggplant " Lasagna"

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   ["Preparation:", "Slice the eggplant horizontally 1/8-inch thick and layout on sheet pans over paper towels", "sprinkle with 2 tablespoons of sea salt and set aside to ""sweat."" Puree fresh tomato with", "crushed red pepper, 1 cup- onion, 1/2 tbs of sea salt, 1/2 cup of basil, and 1/2 cup of", "parsley (stems removed.) Bring tomato mixture to simmer on stove over medium low", "heat carefully not to burn the bottom and let cook at a slow simmer for 15 to 20 minutes.", "Brown poultry in a large skillet with cooking spray, add cup of chopped onion, 1/4 cup of", "chopped basil, 1/4 cup of chopped parsley, oregano, fennel seed, 1/2 tsp of blk pepper", "and pinch of sea salt. Drain cottage cheese and mix with remaining fresh herbs and blk", "pepper. Rinse thoroughly and pat dry all of the eggplant slices.", "Begin with a 2 inch deep baking pan, coat bottom of the pan with your fresh tomato", "sauce, cover with eggplant, layer with drowned meat and dollop with cottage cheese", "mixture. Continue until all of the eggplant is gone top with additional fresh tomato basil", "sauce. Cover with plastic wrap and then foil (the acid in the tomato will eat through the", "foil if you omit the 1st layer) Bake covered in a 350-degree oven for 30 minutes, un-cover", "completely and continue baking for an additional 20 minutes. Remove from oven and let", "stand 10 minutes before cutting."]

* Per serving · 4 servings · Values may vary.