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1
Prepare the pasta dough and tomato sauce.
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2
Roll and cut the dough, set it aside on towels to dry while you prepare the vegetables, then parboil as described on page 464.
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3
Unless its garden fresh, salt the eggplant, let stand 30 minutes, then blot dry.
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4
Preheat the over to 400degrees.
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5
Brush both sides of the eggplant lightly with oil.
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6
Place the slices on a sheet pan and bake, turning onece, until broned on both sides, about 30 minutes in all.
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7
Chop coarsley.
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8
Heat 2 tablespoons oil and the butter in a large skillet.
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9
Add the onoin and garlic and cook over medium heat for about 3 minutes, stirring frequently.
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10
Add the chard, sprinkle with 1/2 teaspoon slt, and cook until wilted, about 5 minutes.
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11
Add the wine, cover and cook until the chard is tender and hte pan is dry, aout 10 minutes.
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12
Thurn the mixture out onto a cutting board an finely chop.
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13
in a bowl, mix together the ricotta, 1/3 cup water, and the egg, then stir in the chard.
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14
Taste and season with salt and freshly ground pepper.
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15
Oil a 9x 12 inch baking dish.
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16
Spread 1/3 cup tomato sauce over the bottom and cover with a layer of pasta.
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17
Scatter a quarter of the grated cheese over the top and add a quarter of the eggplant, ricotta mixture and mozzarella.
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18
Follow with another layer of pasta and repeat for three more layers.
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19
End with a layer of pasta and the remaining sauce.
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20
Cover with foil, tenting it about the surface.
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21
Preheat the over to 400degrees.
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22
Bake 20 to 30 minutes or until heated through.
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23
Remove the foil and bake for 5 to 10 minutes more.
