Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

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