Aubergine Parmesan Rolls with Swiss Chard and Fresh Mint

Ingredients for Aubergine Parmesan Rolls with Swiss Chard and Fresh Mint

• 2 medium aubergines (about 1.0kg total), trimmed, cut lengthwise into 1/4-inch-thick slices

• Grov kosher salt

• Extra-virgin olive oil

• 450g bunch Swiss chard, centre ribs removed

• 2 large eggs

• 1 425g container whole-milk ricotta cheese

• 300ml finely grated Parmesan cheese, divided

• 2 tablespoons chopped fresh mint

• 3/4 teaspoons freshly ground black pepper

• 1 15- to 450g can tomato sauce

• 30g ball fresh water-packed mozzarella,* drained, thinly sliced

Cover bottom and sides of each of 2 large colanders with 1 layer of aubergine slices; sprinkle generously with coarse salt. Continue layering aubergine slices in each colander, sprinkling each layer with coarse salt, until all aubergine slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse aubergine slices to remove excess salt; dry thoroughly with paper towels.

Position oven rack 5 to 6 inches from heat source and preheat grill. Line 3 large rimmed baking sheets with parchment paper. Arrange aubergine slices in single layer on prepared baking sheets. Brush both sides of aubergine slices with olive oil. Grill 1 sheet at a time until aubergine slices are tender and beginning to brown, watching closely and removing aubergine slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool aubergine while preparing filling.

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 very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.

Lightly oil 15 x 10 x 2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among aubergine slices, placing about 1 heaping tablespoon filling in centre of each. Starting at 1 short end of each, loosely roll up aubergine 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 30g Parmesan cheese. DO AHEAD: Can be made 1 day ahead. Cover with foil and chill.

Preheat oven to 177°C. Bake aubergine 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.

Available at many supermarkets and at specialty foods stores and Italian markets. Regular mozzarella can be substituted.

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