Eggplant Parmesan Rolls With Swiss Chard And Fresh Mint Recipe

How to make it

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• Cover bottom and sides of 2 large colanders with 1 layer of eggplant slices;sprinkle generously with coarse salt. Continue layering eggplant slices in each colander;sprinkling each layer with coarse salt,until all eggplant is used. Place each colander over large bowl;let stand at least 30 mins and up to 1 hour. Rinse eggplant slices to remove excee salt;dry thoroughly with paper towels.
• Position rack 5 to 6" from the heat and preheat broiler. Line 3 rimmed baking sheets with parchment. Arrange eggplant slices on prepared baking sheets in single layer. Brush both sides of eggplant with oil. Broil 1 sheet at a time till eggplant slices are tender and beginning to brown,watching closely and removing slices as needed if cooking too quickly,3 to 4 mins a side.
• Bring large pot of salted water to a boil. Add chard and boil till just tender,about 2 mins. Drain;rinse with cold water. Squeeze very dry,then chop coarsley. Squeeze dry again between paper towels. Whish eggs and pinch of coarse salt in med. bowl. Stir in chopped chard,ricotta cheese,1 c Parmesan ,mint and black pepper.
• Lightly oil 13x9" baking dish. Spread half of tomato sauce evenly over bottom of dish . Divide chard-ricotta filling among eggplant slices,placing about 1 heaping Tbs filling in center of each.
• Startin at one short end of each,loosely roll up slices,enclosing filling. Arrange rolls,seam side down,atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 c Parmesan cheese.
• Preheat oven to 350 degrees. Bake rolls, covered with foil,until heated through,about 30 mins. Uncover and bake till brown in spots and sauce is bubbling,15 to 20 mins. more. Serrve hot.
• To do 1 day ahead,cover with foil and chill. To bake.350 oven for 40 mins. covered and 15 to 20 mins uncovered.