Roasted Eggplant and Sautéed Greens Lasagna

Ingredients

• 2 to 3 small-ish eggplant (about 2 to 3 pounds)
• grapeseed oil
• kosher salt
• 10 to 12 ounces greens, such as Swiss chard, kale, or mustard greens, leaves removed from stems and roughly chopped (you should have about 8 oz. greens post trimming)
• 1 quart tomato sauce, homemade is best, see notes above
• 1 box no-boil noodles (about 9 oz, you'll need 12 sheets, see notes above)
• 4 ounces Parmigiano Reggiano, grated (about 1 cup)
• 8 ounces fresh mozzarella (not stored in brine), pulled into small pieces (about 1 cup)

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