2010: Week 4
Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Serves/Makes: 6 2 med eggplants, trimmed, cut lengthwise into ¼-inch-thick slices
Extra-virgin olive oil
1 1-lb. bunch Swiss chard, center ribs removed
2 large eggs
1 15-oz. container ricotta cheese
1 ¼ cups finely grated Parmesan cheese, divided
2 Tbsp chopped fresh mint
¾ tsp. black pepper
1 15-to 16oz. can tomato sauce
1 8-oz ball mozzarella, drained, thinly sliced
Sprinkle eggplant slices with coarse slat and let stand 30 minutes. Rinse eggplant to remove excess salt; dry with paper towels.Note: If using Sicilian or Rosa Bianca eggplant, you may skip the above step. Preheat broiler. Line 3 large baking sheets with parchment paper. Arrange eggplant slices in a single layer. Brush both sides of eggplant slices with oil. Broil 1 sheet at a time until eggplant begins to brown, 3-4 minutes per side. Set aside to cool. Preheat oven to 350 degrees. Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard dry and chop coarsely. Whisk eggs and pinch of salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint and black pepper. Lightly oil 15 x10x2-inch baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tbsp. filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, on top of sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining ¼ cup Parmesan cheese. Cover dish with foil and bake for about 30 minutes. Uncover and bake for 15-20 minutes more until browned and bubbly.
Bon appétit, March 2010
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