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Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
http://www.bonappetit.com/recipes/2010/03/eggplant_parmesan_rolls_...
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Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
Eggplants, medium
(
2
)
Mint, fresh
(
2
tablespoons
)
Swiss chard
(
1
1-pound bunch
)
Condiments
Tomato sauce
(
1
15- to 16-ounce can
)
Cooking & Baking
Black pepper, freshly ground
(
3/4
teaspoon
)
Kosher salt, Coarse
(
1
)
Olive oil, Extra-virgin
(
1
)
Dairy
Mozzarella, fresh water-packed
(
1
8-ounce ball
)
Parmesan cheese
(
1 1/4
cups
)
Whole-milk ricotta cheese
(
1
15-ounce container
)
Refrigerated
Eggs, large
(
2
)
Preparation
Read recipe preparation on
bonappetit.com
Bon Appetit
www.bonappetit.com
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Social Stats
47.6
Rating
1-100
2
Tweets
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Views
74
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Recipe Stats
Published March 1, 2010 (2 years ago).
8 people saved this recipe.
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