Slice one large eggplant with a mandolin slicer to about ¼ of and inch thick. Placed the slices on a
slightly greased sheet pan and brush them with a little olive oil , salt and pepper. Bake them at 400 degrees for 20 minutes, checking often and turning once, half way through cooking time. Remove from oven and allow to cool to be safe for handling.

Brown and drain the sausage and turkey. Return to pan and add sauce. Mix the cream cheese, cottage cheese, parsley and seasonings, ⅛ cup of cheeses and egg together in a bowl.

To assemble, begin with a layer of sauce in a greased pan. Next, layer in eggplant slices. Next layer another layer of meat sauce and then spread the cheese mixture, topping with more Mozzarella and Parmesan.

Repeat one to two more times, as space will permit. Making your final layer be topped with meat sauce and grated cheeses only.

Cover with aluminum foil and bake at 375 degrees for 25 minutes.

Remove foil and bake uncovered another 5-10 minutes or until cheese is melty and browned. Let stand 10-15 minutes, cut and serve.