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eggplant and Swiss chard lasagne

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This incredibly flavored vegetable filling uses tomato sauce rather than béchamel for binding.

for the sauce:

two cloves of garlic
three tablespoons olive oil
two tablespoons butter
one-quarter onion, finely chopped
one pound fresh Swiss chard, green or otherwise (or spinach)
one pound eggplant, diced in one-half inch cubes
one-quarter cup white wine
one cup ricotta cheese
one egg\two tablespoons cream
one-half cup pecorino romano
eight ounces of mozzarella, thinly sliced
one cup of tomato sauce

Using one tablespoon oil in a sauté pan, sauté the diced eggplant over medium heat until slightly brown. Remove to a separate bowl.

Chop the chard or spinach fairly coarsely

Heat the butter and remaining oil in the sauté pan. Add the garlic; heat for fifteen seconds. Add the onion and cook for two minutes or so, until the onion is soft.

Add the chard (or spinach) and a quarter teaspoon salt, sauté for three minutes, then add the wine, cooking for a minute. Then cover and continue cooking over a low heat for six to eight minutes. The pan should be almost dry.

In a mixing bowl, put in the egg and stir it; add the ricotta, the cream and stir in the Swiss chard-onion sauté. Add pepper and more salt if needed.

You now have the eggplant, the chard-ricotta mixture, sliced mozzarella, and the tomato sauce. Assemble!

Follow the instructions in how to make lasagne putting three tablespoons of the tomato sauce on the bottom of the baking dish first, before layering the pasta. Make four layers of filling (five layers of pasta). In each layer, put a quarter of the eggplant, a quarter of the chard/ricotta, a quarter of the sliced mozzarella, three tablespoons of the tomato sauce, and two tablespoons of the pecorino. Have a little of the tomato sauce and pecorino left to put on top of the last layer.

Cover loosely with foil and cook at 400 degrees for twenty to thirty minutes.