Preheat oven to 425.

Slice 2 large eggplants lengthwise into long 1/4 inch strips.
Use 1/2 tsp. salt and 1/4 tsp pepper to season both sides.
Place stripe on greased baking sheet, and bake for 5 minutes each side.

Reduce oven to 350.

With fork, mix:

1 lb. ricottta
1 egg white
1 T. fresh chives
salt and pepper

Spread bottom of 9 by 13 dish with 1 1/2 cups tomato sauce.

Place a single layer of the vegetables on top,
          spread half the ricotta mixture,
                    top with other half of vegetables

Top with another cup of tomato sauce
                                         1 cup mozzarella
                                             1/4 cup Parmesan cheese

Cover with foil and bake for 1 hour.
Remove foil and bake 5-10 minutes.