Healthier Eggplant Lasagna

My good friend Erin gave me the idea to make a healthier version of an eggplant lasagna. I have made an eggplant lasagna before using a recipe that called for frying the eggplant in oil and using lots of cheeses. It turned out a little soggy and oily. However, this healthier version turned out so much better. I swear! I baked the eggplant and used low-fat cottage cheese.

Ingredients: 1 medium eggplant, 1 c. seasoned bread crumbs, 1/2 c. parmesan cheese (plus more for sprinkling), 2-3 eggs, 1/2 yellow onion, 16 oz. low-fat cottage cheese, and 1/2 jar of your favorite marinara sauce.

1. Preheat the oven to 425 degrees F and line 2 baking sheets with foil.
2. Peel the eggplant. Slice the eggplant and onion into thin rounds.
3. Place the eggplant in a single layer into a colander and lightly salt. Repeat layers of eggplant and salt until all of the eggplant is in the colander. Let sit for about 15-20 minutes. This will help to release some of the liquid in the eggplant.
4. Rinse the salt off of the eggplant and place slices on paper towels. Dab the eggplant until dry.
5. Set up a breading station: in one low bowl beat 2-3 eggs. In another low bowl mix together about a cup of seasoned bread crumbs and 1/2 cup of parmesan cheese. (You may need to add more as you go).
6. Dip the eggplant slices into the egg and then into the bread crumbs. Then place onto the baking sheets in a single layer. (I like to do this with one hand to cut down on the mess. Takes a little longer though.)
7. Place the onion slices on the baking sheet as well.
8. Bake the eggplant and onion for about 10 minutes until the eggplant turns golden brown and the onion softens.
9. Turn the oven down to 350 degrees and spray an 8in. x 8in. baking dish with cooking spray.
10. Layer the eggplant slices, cottage cheese, onion, and marinara sauce (in that order). I did 4 layers.
11. Top off the lasagna with a sprinkle of parmesan cheese and bake for about 25 minutes.
12. Let the lasagna rest before cutting.