Eggplant Lasagna

I large saucepan melt the butter; add onion and cook until tender. Add tomatoes, ¼ cup parsley, ½ tsp salt, sugar, ½ tsp pepper, oregano, and lemon juice. Simmer, uncovered, for 30 minutes then remove from heat.In medium bowl, mix cottage cheese, Parmesan cheese, remaining parsley, egg, remaining salt, and ⅛ tsp pepper. Pare egglants; cut in ½ inch slices and dust with flour. Heat oil in large skillet, add eggplant, and brown on both sides. Remove as browned. In a shallow 2-quart baking dish, arrange a layer of eggplant, spread with half of cottage cheese mixture, spoon half of tomato sauce over cottage cheese, and top with half of mozzarella. Repeat with remaining. Bake uncovered in a 350°F oven for 30 minutes. Let stand 5 minutes before serving.