Preheat the oven to 350 F. Brush both sides of the eggplant slices lightly with olive oil and sprinkle with seasonings, then a light bit of salt. Set the eggplant in the oven to roast for about 20 minutes or until tender and lightly browned in some spots.

While the eggplant is cooking, prepare the cheese mixture. Saute the onion in the remainder of the olive oil, then add the garlic and mushrooms. Cover until the mushrooms are tender. Then stir in the greens. Cover and cook just until the greens are wilted and soft. Uncover and stir. If there are liquids in the pan, cook and stir for a few minutes until they are gone. To remove excess moisture, take a clean kitchen towel on top of the skillet and press down so it soaks up more of the moisture.

Remove from heat and stir in the cottage or ricotta, Italian seasoning, shredded cheese(s) and chopped sun dried tomatoes. This is your cheesy filling.

Spread a layer of sauce over a 9 or 10 inch square pan. Add a layer of roasted eggplant slices, then spread a layer of the cheesy filling (about half of it). Spread a layer of sauce and cover with slices of mozzarella. Repeat the layers, then put another layer of sauce on top. Sprinkle with a bit of shredded Italian cheese.

Bake at 350 F. for 45 – 60 minutes or until the lasagna is bubbly and the cheese on top is lightly browned in spots. Remove from oven and let sit for 15 minutes or so before serving. Enjoy!