Israeli Couscous Lasagna

Slice eggplant in 1/2 inch thick strips lengthwise. Sprinkle liberally on each side with salt. Place eggplant on a clean towel. Cover with another towel and top with a weighted skillet (fill with heavy kitchen bottles or weights or bricks). Let sit about 1 hour.
Preheat oven to 400 degrees.
After eggplant has sat, rinse off and blot dry with a towel. Dice eggplant slices into 1/2 inch cubes. Dice bell peppers and onion into 1/2 ince dice as well.
Place diced veggies in a bowl and toss with garlic. Spread on a large baking sheet and spray generously with olive oil. Sprinkle with salt and pepper and toss together again.
Place in oven and roast veggies for about 45 minutes.
Bring water and couscous to a boil in a medium saucepan with a sprinkle of salt. Once boiling, reduce to a simmer and cover. Cook until water is absorbed, about 10 minutes.
Remove roasted veggies to the bowl of a food processor or blender. Add in lemon juice, a little more salt and pepper, and red pepper flakes. Blend until smooth.
Turn oven down to 350 degrees.
Spray the bottom of a medium baking dish with olive oil. Remove 1/2 of couscous from the saucepan and spread into the bottom of the dish. Spread 1/2 eggplant spread (it will be kind of thing, you can make it easier to spread my adding a little water and blending if you want) and then top with 1/2 sliced mozarella. Add next layer of couscous, spread, and cheese.
Put lasagna dish into oven and bake for 10 minutes, until warmed through and cheese is melted.