eggplantparmesanrolls

Recipe printed from chiknpastry.com

Eggplant Parmesan Rolls w/ Swiss Chard, Kale, & Mint
Adapted from Bon Appetit, March 2010

this is an easily adaptable dish, honest. the original recipe called for chard and mint, and i added some leftover kale i had frozen away. you could also use spinach, which is probably more traditional, and instead of the mint you could use any other herbs. the tomato sauce here is canned, but you could easily make your own or add spices to the sauce if you so choose. do it up!

ingredients
2 medium eggplants, trimmed, cut lengthwise into 1/4-inch-thick slices (or as close as you can get it)
kosher salt
evoo
1 bunch red Swiss chard, center ribs removed and stems removed
1 small bunch Tuscan kale (cavolo nero), about 2 c
2 large eggs
1 15-ounce container part skim ricotta cheese
1 c finely grated Parmesan cheese, divided
2 T chopped fresh mint
freshly ground black pepper
1 15 oz can tomato sauce
1 8-oz ball fresh water-packed mozzarella, drained, thinly sliced

instructions
spread a layer of paper towels on cutting board or other flat surface. place eggplant slices down (1 layer), and sprinkle liberally with salt. let stand at least 30 minutes and up to 1 hour. rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.

position oven rack 5 to 6 inches from heat source and preheat broiler. line a large-rimmed baking sheet with parchment paper. arrange eggplant slices in single layer on prepared baking sheets (will take 2-3 rounds). brush both sides of eggplant slices with olive oil. broil 1 sheet at a time until eggplant slices are tender and beginning to brown, flipping slices once and watching closely, removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. remove baking sheet from oven, repeat as needed, and cool eggplant while preparing filling.

meanwhile, bring a large pot of salted water to boil. add chard and kale to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard and kale very dry, then chop coarsely. squeeze chard and kale dry again between paper towels. whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 3/4 c Parmesan, mint, and black pepper to taste (I used close to 1 t).

spray a 13x9x2-inch glass baking dish. spread half of tomato sauce evenly over bottom of dish. divide chard-kale-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling at short end of each. Starting the short end with the filling, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. spoon remaining tomato sauce over. place mozzarella slices in single layer over rolls. sprinkle with remaining 1/4 cup Parmesan cheese. if making in advance, cover with foil and chill until ready to bake.

preheat oven to 350 F. bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. serve hot.

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