Preheat oven to 425 degrees. Sprinkle both sides of the peeled eggplant slices with 1/2 tsp salt and 1/4 tsp pepper. Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked. Mix together the ricotta, egg white, green onion and remaining salt and pepper. Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" ovenproof casserole. Place a layer of eggplant and onion, using about one third. Cover with half of the ricotta mixture. Add another layer of veggies (1/3). Cover with the rest of the ricotta. Add the rest of the veggies. Add the remaining tomato sauce on top. Sprinkle with the mozzarella and Parmesan cheeses. Cover with foil and bake for 1 hour at 375 degrees. Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.
Ready in 1¾ hour 15 min prep