Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Photo by Levi Brown

Ingredients

  • 2 large eggs
  • Extra-virgin olive oil
  • 1 15-ounce container whole-milk ricotta cheese
  • 1 15- to 16-ounce can tomato sauce
  • 1 1-pound bunch Swiss chard
  • Coarse kosher salt
  • 2 medium eggplants
  • + 4 more ingredients
    • 1 ¼ cups Parmesan cheese, freshly grated
    • 2 tablespoons fresh mint
    • ¾ teaspoon freshly ground black pepper
    • 1 8-ounce ball fresh water-packed mozzarella*

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...

View full recipe at Epicurious

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