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1
Slice eggplant in 1/2 inch thick strips lengthwise. Sprinkle liberally on each side with salt. Place eggplant on a clean towel. Cover with another towel and top with a weighted skillet (fill with heavy kitchen bottles or weights or bricks). Let sit about 1 hour.
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2
Preheat oven to 400 degrees.
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3
After eggplant has sat, rinse off and blot dry with a towel. Dice eggplant slices into 1/2 inch cubes. Dice bell peppers and onion into 1/2 ince dice as well.
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4
Place diced veggies in a bowl and toss with garlic. Spread on a large baking sheet and spray generously with olive oil. Sprinkle with salt and pepper and toss together again.
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5
Place in oven and roast veggies for about 45 minutes.
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6
Bring water and couscous to a boil in a medium saucepan with a sprinkle of salt. Once boiling, reduce to a simmer and cover. Cook until water is absorbed, about 10 minutes.
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7
Remove roasted veggies to the bowl of a food processor or blender. Add in lemon juice, a little more salt and pepper, and red pepper flakes. Blend until smooth.
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8
Turn oven down to 350 degrees.
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9
Spray the bottom of a medium baking dish with olive oil. Remove 1/2 of couscous from the saucepan and spread into the bottom of the dish. Spread 1/2 eggplant spread (it will be kind of thing, you can make it easier to spread my adding a little water and blending if you want) and then top with 1/2 sliced mozarella. Add next layer of couscous, spread, and cheese.
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10
Put lasagna dish into oven and bake for 10 minutes, until warmed through and cheese is melted.
