Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

Name: Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 425 grams tomato sauce; 6 servings Coarse kosher salt; 2 mediums eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices; 2 larges eggs; 2 Tbsps chopped fresh mint; 6 servings Extra-virgin olive oil; 296 milliliters finely grated Parmesan cheese, divided; 425 grams whole-milk ricotta cheese; 454 grams Swiss chard, center ribs removed; 227 grams fresh water-packed mozzarella,* drained, thinly sliced

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint is a gluten free, primal, and pescatarian recipe with 6 servings. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains around 26g of protein, 22g of fat, and a total of 387 calories. Head to the store and pick up water-packed mozzarella, tomato sauce, eggs, and a few other things to make it today. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cover bottom and sides of each of 2 largecolanders with 1 layer of eggplant slices;sprinkle generously with coarse salt.Continue layering eggplant slices in eachcolander, sprinkling each layer with coarsesalt, until all eggplant slices are used.

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Coarse Salt

Eggplant

Placeeach colander over large bowl; let standat least 30 minutes and up to 1 hour. Rinseeggplant slices to remove excess salt; drythoroughly with paper towels.

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Salt

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Paper Towels

Colander

Bowl

Position oven rack 5 to 6 inches fromheat source and preheat broiler. Line 3 largerimmed baking sheets with parchmentpaper. Arrange eggplant slices in singlelayer on prepared baking sheets.

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Eggplant

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Baking Sheet

Oven

Brush bothsides of eggplant slices with olive oil. Broil1 sheet at a time until eggplant slices aretender and beginning to brown, watchingclosely and removing eggplant slices asneeded if cooking too quickly, 3 to 4 minutesper side.

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Olive Oil

Eggplant

Remove baking sheet from ovenand cool eggplant while preparing filling.

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Eggplant

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Baking Sheet

Bring large pot of salted water to boil.

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Water

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Pot

Add chard to pot and boil just until tender,about 2 minutes.

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Swiss Chard

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Pot

Drain; rinse with coldwater. Squeeze chard very dry, then chopcoarsely. Squeeze chard dry again betweenpaper towels.

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Swiss Chard

Whisk eggs and pinch ofcoarse salt in medium bowl. Stir in choppedchard, ricotta cheese, 1 cup Parmesan, mint,and black pepper.

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Ricotta Cheese

Black Pepper

Parmesan

Egg

Mint

Salt

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Whisk

Bowl

Lightly oil 15 x 10 x 2-inch glass bakingdish.

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Cooking Oil

Spread half of tomato sauce evenlyover bottom of dish. Divide chard-ricottafilling among eggplant slices, placing about1 heaping tablespoon filling in center ofeach. Starting at 1 short end of each, looselyroll up eggplant slices, enclosing filling.Arrange rolls, seam side down, atop saucein baking dish. Spoon remaining tomatosauce over.

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Tomato Sauce

Eggplant

Spread

Swiss Chard

Roll

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Baking Pan

Place mozzarella slices in singlelayer over rolls.

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Mozzarella

Roll

Sprinkle with remaining1/4 cup Parmesan cheese. DO AHEAD: Can bemade 1 day ahead. Cover with foil and chill.

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Parmesan

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Aluminum Foil

Preheat oven to 350°F.

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Oven

Bake eggplant

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Eggplant

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Oven

Parmesan rolls, covered with foil, untilheated through, about 30 minutes if freshlymade or 40 minutes if refrigerated. Uncoverand bake until brown in spots and sauce isbubbling, 15 to 20 minutes.

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Parmesan

Roll

Sauce

Equipment you will use

Oven

Aluminum Foil

Serve hot.

* Available at many supermarkets and atspecialty foods stores and Italian markets.Regular mozzarella can be substituted.

Ingredients you will need

Mozzarella

Bon Appétit