1 box (about 15) lasagna noodles, cooked
1 c tomato sauce
1.5 lb eggplant, sliced crosswise, 1/4 inch thick
2 T olive oil, plus extra for the eggplant
2 T butter
1/2 onion, finely diced
1 garlic clove, finely chopped
1 bunch green chard, about 1.5 lb, stems removed
salt and freshly milled pepper
1/2 c dry white wine
1 c ricotta
1 egg
1/4 c grated pecorino romano
8 oz fresh mozzarella, freshly sliced
Unless the eggplant is garden fresh, salt it, let it stand 30 minutes, and blot dry. Preheat the oven to 400 F. Brush both sides of the eggplant lightly with oil. Place the slices on a sheet pan and bake, turning once, until browned on both sides, about 30 minutes in all. Chop coarsely.
Heat 2T oil and the butter in a large skillet. Add the onion and garlic and cook over medium heat for about 3 minutes, stirring frequently. Add the chard, sprinkle with 1/2 teaspoon salt, and cook until wilted, about 5 minutes. Add the wine, cover, and cook until the chard is tender and the pan is dry, about 10 minutes. Turn the mixture out on a cutting board and finely chop. In a bowl, mix together the ricotta, 1/3 c water, and the egg, then stir in the chard. Taste and season with salt and fresh ground pepper.
Oil a 9x12 baking dish. Spread 1/3 c tomato sauce over the bottom and cover with a layer of pasta. Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta mixture, and mozzarella. Follow with another layer of pasta and repeat for three more layers. End with a layer of pasta and the remaining sauce. Cover with foil, tenting it above the surface. Bake 20-30 min or until heated through. Remove the foil and bake for 5-10 more minutes.
From Deborah Madison's book Vegetarian Cooking For Everyone.