Hey there little red riding hood...

I adore eggplant. A preferred favorite among eggplant lovers is eggplant Parmesan, while this is delicious it leaves something to be desired in the healthy category. The recipe I present today is not fat free, but is an honorable attempt at a healthier option while not sacrificing any flavor. I came across a recipe for rolled eggplant, while I was intrigued by the concept I felt some enhancement was needed. I have abundant mint growing in the yard, and am continually searching for ways to incorporate in into my cooking. I chose to stuff my eggplant rolls with Swiss chard and mint in addition to the usual cheese. This provided a fresh brightness that worked gorgeously with the melted cheese and tender eggplant. The product I created could possibly be my new favorite eggplant dish. Once the rolls are prepared they may be baked immediately, or the next day. This is an excellent vegetarian dinner option. 

 

Eggplant Parmesan Rolls with Swiss Chard and Mint

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Ingredients: 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 oz container whole-milk ricotta cheese 1 1/4 C finely grated Parmesan cheese, divided 3 T chopped fresh mint 1 t freshly ground black pepper 1 t red pepper flakes dash of grated nutmeg 1 15- to 16-ounce can good quality tomato sauce (I used low sodium)  1 8-ounce ball fresh mozzarella, thinly sliced Directions: Place one layer of eggplant slices along the bottom and sides of 2 large colanders (or do this in batches). Sprinkle the eggplant slices with a generous amount of kosher salt. Add another layer of eggplant slices on top of the first and salt again, repeat this layering until all of the slices are used up. Set the colanders in the sink or place each in a large bowl to catch the liquid that will drain off. Let the eggplant slices stand for 30 minutes to 1 hour. Then rinse off the eggplant slices to get rid of the salt and dry each slice thoroughly with paper towels. (It seems like alot of work, but this is important.) Pre-heat the broiler in your oven with a rack 5 to 6 inches below the heat source. Line 2 (this may take 3 rounds) rimmed baking sheets with parchment paper. Place the eggplant slices in a single layer on the baking sheets, and brush each side of the slices with olive oil. Place one sheet at a time underneath the broiler, watching closely, and cook until the eggplant just starts to turn brown, about 3 minutes. Using tongs carefully turn over the eggplant slices, cook for another 3 minutes until the second side is brown. Repeat the process with the remaining eggplant. Let the eggplant slices cool while you make the filling. Place a large pot of salted water over high heat. When the water is boiling, add the Swiss chard to the pot and boil until it is just tender, about 2 minutes. Drain the chard into a colander, and then rinse it with cold water. Pick up the chard and squeeze out all the excess water you can. It will form a small tight ball. Place the chard on a cutting board, and chop it coarsely. Wrap the cut chard in paper towels, and squeeze it again to remove any leftover moisture. In a medium bowl, whisk together the eggs and a pinch of coarse salt. Stir in the chopped chard, ricotta cheese, 1 cup of Parmesan, mint, and black pepper. Lightly coat the inside of a 15x10x2 baking dish with oil. Pour half of the tomato sauce into the dish, and spread it evenly across the bottom. Layout an eggplant slice lengthwise on a clean surface, place 1 heaping tablespoon of the chard-ricotta filling about 1/3 up from the bottom of the slice. Starting at the bottom, loosely roll up the eggplant slice, enclosing the filling. Place the roll seam side down, on top of the sauce in the baking dish. Repeat this process until all of the eggplant slices are filled. Spoon the rest of the tomato sauce on top of the rolls. Place the mozzarella slices evenly across the top of the casserole, and then sprinkle the remaining 1/4 cup of Parmesan cheese on top. If you are doing this dish 1 day ahead- cover tightly with foil, and then chill. Pre-heat the oven to 350°F with a rack in the middle. Leave the foil cover in place, and bake the eggplant Parmesan rolls until they are heated through (30 minutes if just made, 40 minutes if made the day before). After they are heated through, remove the foil cover, and continue to bake until the cheese turns brown in spots and the tomato sauce is bubbling, another 15-20 minutes. Serve the rolls hot, spooning any excess sauce onto the plate. Until tomorrow...Peace.