Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint

Ingredients

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

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