Step 1

Preheat oven to 425F. Have 2 sheet pans ready (I use 1 extra large sheet pan and 1 standard one). Place eggplant on pans in an even layer.

Step 2

Place 2 1/2 tbsp olive oil in a small bowl. Use a silicone brush to brush eggplant with oil. Sprinkle evenly with 1/2 tsp kosher salt. Bake for 20-25 min, flipping pans halfway through. Once done, remove from oven and lower heat to 400F.

Step 3

Meanwhile, warm a large nonstick skillet over medium high heat. Once hot, add mushrooms, sausage, and 1/2 tsp kosher salt. Cook, stirring often, for 10 minutes, or until sausage is no longer pink. Drain any fat.

Step 4

In a medium mixing bowl, add cottage cheese, egg, garlic 1/2 cup parmesan, parsley, 1/4 tsp kosher salt, and pinch of pepper. Stir to combine.

Step 5

Place 1 1/2 cups marinara sauce on bottom of a 9x13 inch baking dish and tilt to spread. Top with about 6 eggplant slices (they can overlap). Cover with half of the cottage cheese mixture (1 heaping cup) and sprinkle with 1/2 cup mozzarella cheese.

Step 6

Top evenly with another 1 1/2 cups sauce, remaining eggplant slices, remaining cottage cheese mixture, and 1/2 cup mozzarella.

Step 7

For the final layer, top with remaining sauce, 3/4 cup mozzarella, and remaining 2 tbsp parmesan. Bake for 30 minutes. (For a more golden top, you can broil for a couple minutes at the end.) Let lasagna rest for 10-15 minutes to set before devouring, which is critical to help it set!