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Ingredients
- 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
- Coarse kosher salt
- Extra-virgin olive oil
- 1 1-pound bunch Swiss chard, center ribs removed
- 2 large eggs
- 1 15-ounce container whole-milk ricotta cheese
- 1 1/4 cups finely grated Parmesan cheese, divided
- 2 tablespoons chopped fresh mint
- 3/4 teaspoon freshly ground black pepper
- 1 15- to 16-ounce can tomato sauce
- 1 8-ounce ball fresh water-packed mozzarella,* drained, thinly sliced
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
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 stand
at least 30 minutes and up to 1 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 as
needed 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 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 dry again between
paper towels. Whisk eggs and pinch of
coarse salt in medium bowl. Stir in chopped
chard, ricotta cheese, 1 cup Parmesan, mint,
and black pepper.
Lightly oil 15 x 10 x 2-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 tomato
sauce over. Place mozzarella slices in single
layer over rolls. Sprinkle with remaining
1/4 cup Parmesan cheese. DO AHEAD: Can be
made 1 day ahead. Cover with foil and chill.
Preheat oven to 350°F. 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.
* Available at many supermarkets and at
specialty foods stores and Italian markets.
Regular mozzarella can be substituted.
Per serving: 479.7 kcal calories,
56.3 % calories from fat,
30.0 g fat,
14.2 g saturated fat,
151.5 mg cholesterol,
20.5 g carbohydrates,
7.5 g dietary fiber,
8.8 g total sugars,
12.9 g net carbohydrates,
33.8 g protein
Nutritional analysis provided by
Bon Appétit
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