INGREDIENTS:
2 Eggplants (about 2 1/4 lbs total), trimmed, cut lengthwise into 1/4 in thick slices.
AN Kosher Salt
AN Extra-Virgin Olive Oil
1 Swiss Chard, center ribs removed (1 lb bunch)
2 Large Eggs
1 Whole-Milk Ricotta Cheese (15-oz)
1 1/4 cups Parmesan Cheese, finely grated and divided
2 tbs Fresh Mint, chopped (optional)
3/4 tsp Black Pepper, freshly ground
1 can Tomato Sauce (15-16 oz)
8 oz Mozzarella Ball, fresh water packed, drained and sliced
INSTRUCTIONS:
Cover bottom and sides of each 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 slices are used. Place each colander over large bowl. Let sit at least 30 minutes and up to one hour. Rinse eggplant slices to remove excess salt. Dry thoroughly with paper towels.
Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
Bring large pot of salted water to a boil. Add chard to pot and boil until just tender, about 2 minutes. Drain and rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and a pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup parmesan cheese, mint (0ptional) and black pepper.
Lightly oil 15x10x2 inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining 1/4 cup of cheese. Do Ahead. Can be made 1 day ahead. Cover with foil and chill.
Preheat oven to 350 degrees. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.
Hellum's Kitchen 