Made this recipe up today. I like it.
Cut a red bell pepper in half clean it out and then roast it at 350 for 45 minutes; remove, cool, skin the pepper, slice it into strips and put it aside. Keep the oven heated at 350.
Take an eggplant, skin it and then slice it into 1/4-inch pieces. Dip each piece into egg, drain and roll both sides in flour. Brown each side of the eggplant slices in olive oil.
After each piece is browned, lay it on a baking sheet. After they are all on the sheet, place into the 350 oven for 13 minutes.
De-stem a pile of Swiss chard and wilt in olive oil for a few minutes--turn off flame.
Open a can of cannelini beans, drain and then add to a pan with chopped garlic, oregano, and about 1/4 cup stock--simmer.
Grate some Grana Padano and put aside. Chop some parsley and put aside. Make some lemon zest and put aside.
When the eggplant is done, divide chard to place onto two plates; use a slotted spoon to drain and add half the beans onto the chard in each plate, keeping the liquid in the pan. Take a handful of fresh peas and warm them in the liquid while you stack atop the beans and chard in each plate a slice of eggplant, red pepper, slice of eggplant, red peppr, and so on.
At the top of it all, sprinkle grated cheese and parsley on each mound, top up with peas in remaining liquid, and lemon zest.
Have with a dry Riesling.