Preheat oven to 350 degrees
Start by cooking the butternut squash - cook according to package directions, drain and allow to cool completely. When the butternut squash is cool, make the filling. Place the squash in a bowl and add the ricotta ⅓ cup parmesan cheese, egg, salt and pepper. Stir and mash the filling together.
Next slice the eggplant. I used a mandolin slicer, but if you do not have a mandolin, just slice the eggplant as thin as possible. You'll need four strips for each "ravioli". Brush each slice with olive oil (or use olive oil cooking spray), lightly salt and pepper each slice.
Lightly spray your baking dish with non-stick cooking spray. Place one cup of marina sauce in the bottom of baking dish, spreading evenly.
Now it's time to build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips. In the middle place a dollop of filling - about two tablespoons, then fold each side towards the middle. Finish by folding the final side and place them seam-side down in the baking dish. Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
Cover the dish tightly with foil. Place in the preheated oven for 45 minutes. After 45 minutes remove the foil from the dish. Increase the oven heat to 400 degrees. Place the dish back in the oven uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot. Remove from oven and let stand 10 minute prior to serving.