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Eggplant Parmesan Rolls with Swiss Chard and Mint Recipe

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This recipe for Eggplant Parmesan Rolls with Swiss Chard and Mint, by , is from Kerry and Tom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Boynton McAvoy

Category:
Category:

Ingredients:  
Ingredients:  
2 medium eggplants (about 2 1/4lbs), trimmed, cut lengthwise into 1/4 in thick slices
Coarse Kosher salt
EVOO
1 bunch Swiss Chard, center ribs removed
2 large eggs
1 15 oz container whold milk ricotta cheese
1 1/4 c finely grated Parmesan cheese, divided
2 T chopped fresh mint
3/4 tsp black pepper
1 15-16 oz can tomato sauce
1 8 oz ball of fresh water packed mozzarella, drained, thinly sliced

Directions:
Directions:
Cover bottom and sided of each 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in cach colander, sprinkling each layer with salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes to 1 hour. Rinse eggplant slices to remove excess salt; dry throughly with paper towels.

Position rack 5-6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arragne eggplant slices in a single layer on prepared baking sheets. Brush both sides of eggplant with EVOO. Broil one sheet at a time until eggplant slices are brown, wathcing closelyand removing eggplant slices as needed if cooking too quickly, 3-4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.

Bring a large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain, rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard again between paper towels. Whisk eggs and a pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 c Parmesan, mint, and black pepper.

Lightly oil 13x9x2 glass baking dish. Spread half of the tomato sauce evenly over the bottom of the dish. Divide the chard-ricotta filling among the eggplant slices, placing about 1 heaping tablespoon of filling in the center of each. Starting at one short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining sauce over. Place mozzarella slices in a single layer over rolls. Sprinkle with remaining 1/4c Parmesan cheese. Can be made one day ahead.

Bake at 350 covered with foil for 30 minutes if fresh, 40 minutes if re3frigerated. Uncover and bake until brown in spots and sauce is bubbling, 15-20 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This dish is made lighter by not breading and frying the eggplant. Rather, the eggplant is broiled, and there is the fresh addition of Swiss Chard and mint. The filling is a combination of eggs, salt, Swiss Chard and ricotta, Parmesan, mint and black pepper. Serves 6

 

 

 

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