Mexican Eggplant

This dish is a combination of lasagna and enchiladas, but without the tortillas (does that make sense?). It's an excellent dish for vegetarians. I've toyed with the idea of replacing the lasagna noodles with layers of tortillas to make it a more authentic Mexican dish; but I like the texture the noodles give it. Also, since I use the Barilla lasagna noodles that don't have to be cooked first, they help absorb the enchilada sauce so the dish doesn't get too "soupy".
Mexican Eggplant

2 large eggplants (grilled slices)
1/4 cup olive oil
1 medium yellow onion, minced
3 poblano peppers
1 tub ricotta cheese
6 Barilla no-cook lasagna noodles
1 egg
1 can of enchilada sauce
1 and a 1/2 cups of refried black beans (or use regular refried beans)
1 1/2 cups orange cheddar cheese
1 cup Monterrey Jack Cheese

1. Slice the eggplants longitudinally into 1/2 cm thick slices. Brush both sides with olive oil and place on grill until soft on both sides (you should see char marks). While you are doing this, cut the poblano peppers in half, scoop out the seeds and ribs, and grill these as well until they are soft and slightly charrred. Remove peppers and eggplant from heat and stack on a plate- the heat from the stack will continue to soften them.

2. Grease bottom of a 13 by 9 inch baking pan and place 1 cm layer of enchilada sauce on bottom of pan. Place layer of overlapping eggplant slices on bottom of pan (use about a third of the eggplant.

3. Mix ricotta with egg and stir in minced onion. Spread layer of ricotta over eggplant. Place lasagna noodles over ricotta.

3. Spread thin layer of refried beans over noodles. Layer eggplant over beans. Cut poblano pepper into broad pieces and layer over eggplant. Add a layer of cheddar cheese. Sprinkle sauce lightly over cheese.

4. Add another layer of eggplant. Top with lasagna noodles and pour rest of sauce over top of noodles. Top with Monterrey Jack cheese.

5. Bake at 375, covered, for 30 minutes. Take foil off and bake 10-15 more minutes or until bubbly.

6. Let set for at least 10 minutes before cutting into squares and serving.