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Saturday, March 6, 2010

Eggplant Parmesan Rolls with Swiss Chard

This is eggplant parmesan without the frying and breadcrumbs. I made it the other night for the first time and it was delicious. A nice alternative to lasagna...

2 medium eggplants, trimmed and cut lengthwise into 1/4 slides (use a mandolin if you have one)
Salt
Olive oil
1lb bunch of swiss chard, center ribs removed
2 large eggs
1 15oz container of ricotta
1 3/4 cups grated parmesan
1 15-16oz can of tomato sauce
1 8oz ball of water packed mozzarella, thinly sliced into discs

1. Layer the eggplant slices in a colander, sprinkling each layer with a generous amount of salt. Place over a bowl for 30-60 minutes. The salt will sweat the water out of the eggplant.

2. Wipe the eggplant slices with a damp paper towel to remove the salt. Then dry well with dry paper towels.

3. Turn on the oven broiler to medium high. Line 2 cookie sheets with parchment and lay the slices in one layer. Brush with olive oil and broil one sheet at a time for 3-4 minutes per side or until the eggplant slices are slightly browned on each side. Remove from oven and let cool.
Turn the oven on to 350.

4. Bring a large pot of water to a boil. Add chard and boil until just tender, about 2 minutes. Drain, rinse with cold water. Squeeze chard dry and squeeze again through a paper towel until very dry. Chop until in small pieces.

5. In a medium sized bowl, whisk eggs and mix in ricotta with a pinch of salt. Stir in chopped chard and 1 cup of parmesan.

6. In a large baking dish, pour enough tomato sauce to lightly coat bottom. Taking one piece of eggplant at a time on a clean surface, spoon some of the cheese mixture into the middle of the eggplant and roll up enclosing the filling. Place in the dish, seam side down until all eggplant slices are used.

7. Spoon the rest of the sauce on top of the eggplant rolls and place the mozzarella on top. Scatter the parmesan on top. Cover with tin foil and bake for about 30 minutes. Remove foil and cook until cheese bubbles.

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