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Eggplant Parmesan Rolls With Swiss Chard And Fresh Mint

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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