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.