Eggplant Parmesan Rolls With Swiss Chard And Fresh Mint

More from this source
Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
417
FAT
73%
CHOL
70%
SOD
58%

Comments

Add a comment

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

You might also like

Crispy Eggplant Parmesan Subs
A Beautiful Mess
Eggplant Parmigiana Rolls With Pine Nuts And Ba...
Fine Cooking
Feta And Prosciutto Rolls (Involtini)
David Lebovitz
Prosciutto Rolls With Goat Cheese, Arugula And...
Framed Cooks
Three Cheese Zucchini Stuffed Lasagna Rolls
Skinny Taste
Avocado Rolls
Whole Living
Vegan Rice Paper Rolls
Veggie Num Num
Middle Eastern Lentil Rice Rolls With Lemon Tah...
Dana Treat
Buttermilk Cluster Rolls
Michael Ruhlman
Butterflake Rolls
Cheeky Kitchen