Lasagna with Eggplant and Chard

Ingredients

• 1 box lasagna noodles
• 1 1/2 pounds eggplant, sliced crosswise 1/4 inch thick
• 2 tablespoons olive oil, plus extra for the eggplant
• 2 tablespoons butter
• 1/2 onion, finely diced
• 3 garlic cloves, finely chopped
• 1 bunch green chard, about 1 1/2 pounds, stems removed
• Salt and freshly milled pepper
• 1/2 cup dry white wine
• 1 cup ricotta
• 1 egg
• 1 cup tomato sauce
• 3/4 cup grated pecorino romano
• 8 ounces fresh mozzarella, thinly sliced

Directions

1. Cook the lasagna noodles as directed on the box. If the eggplant is not garden fresh, sprinkle it with salt, leave it for 30 minutes, and pat it dry well.
2. Set the oven to 400 degrees F. Coat the eggplant slices lightly with oil on each side, arrange them on a sheet pan, and roast them until both sides are browned, flipping once during baking, about 30 minutes total. Roughly chop the eggplant, and leave the oven on.
3. Warm 2 tablespoons oil with the butter in a large skillet. Stir in the onion and garlic, and cook them over medium heat for about 3 minutes, moving them around often. Add the chard, season with 1/2 teaspoon salt, and let it cook down, about 5 minutes. Pour in the wine, put a lid on the pan, and continue cooking until the chard is tender and the skillet looks dry, about 10 minutes. Transfer the mixture to a cutting board and chop it finely.
4. Combine the ricotta, 1/3 cup water, and the egg in a bowl, then fold in the chopped chard mixture. Taste, then adjust with salt and freshly ground pepper.
5. Oil a 9x13 inch baking dish. Spoon 1/3 cup tomato sauce across the base, then add a layer of pasta. Sprinkle on a quarter of the grated cheese, followed by a quarter of the eggplant, ricotta mixture, and mozzarella. Add another pasta layer, then build three more layers the same way. Finish with pasta on top and spread the remaining sauce over it. Cover the dish with foil, shaping it so it sits above the surface.
6. Bake at 400 degrees F for 20 to 30 minutes, until the lasagna is hot all the way through. Take off the foil and return it to the oven for 5 to 10 minutes more.