Photo by Levi Brown for Bon Appétit
Serves six
Trim and peel 2 medium eggplants (about 2 pounds total) and cut lengthwise into 1/4-inch-thick slices. Salt and layer in collander over glass bowl and let set for at least a half hour. Rinse and pat dry. This is to remove the bitterness.
Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with extra virgin olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
Filling:
Remove center ribs from chard (reserving for another recipe). Steam over boiling water about 2 minutes. Cool imediately in ice water to retain color. Squeeze until very dry and then chop coarsely. Squeeze dry again between paper towels or clean kitchen towels that you don't mind if they get stained.
Grate 1 1/4 cup of Parmesan, romano or Asiago cheese
Whisk 2 large eggs in a medium bowl. Stir in chard and
2 cups of ricotta or cottage cheese or mashed exta firm tofu
1 cup grated cheese
2 TB fresh basil or mint
3/4 t freshly ground black pepper
Chop 1 # of fresh vine-ripened tomatoes (you can use canned diced tomatoes when they are not available)
Drain and thinly slice 1 8-ounce ball fresh water-packed mozzarella
Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomatoes evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop tomatoes in baking dish. Spoon remaining tomatoes over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup grated cheese.
You can do this up to 1 day ahead and cover with foil and chill.
Preheat over 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.
