Eating For Two: Lasagna With Eggplant And Chard Recipe

• 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 (I usually substitute water unless I happen to have a bottle of wine or vermouth open)
• 1 cup ricotta
• 1 egg
• 1 cup tomato sauce (your favorite; make sure it is well seasoned)
• 3/4 cup grated pecorino romano
• 8 ounces fresh mozzarella, thinly sliced

1. Boil the lasagna noodles according to package instructions. Unless it is garden fresh, salt the eggplant, let stand 30 minutes, then blot dry.
2. Preheat the oven to 400u0b0F. Brush both sides of the eggplant slices 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. Do not turn off oven.
3. Heat 2 tablespoons 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 onto a cutting board and chop finely. In a bowl, mix together the ricotta, 1/3 cup water, and the egg, then stir in the chard. Taste and season with salt and freshly ground pepper.
4. Oil a 9x13 inch baking dish. Spread 1/3 cup 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.
5. Bake in the 400u0b0F oven 20 to 30 minutes or until heated through. Remove the foil and bake 5 to 10 minutes more.

lasagna noodles, eggplant, olive oil, butter, onion, garlic, green chard, salt, white wine, ricotta, egg, tomato sauce, pecorino romano, mozzarella

Taken from www.seriouseats.com/recipes/2008/08/lasagna-with-eggplant-and-chard-recipe.html (may not work)