Eggplant Parmesan Rolls with Swiss Chard and Mint

• 2 eggplants, peeled, sliced 1/4" lengthwise
  
• 1lb swiss chard (or substitute spinach), stems trimmed
  
• 2 eggs
  
• 1 15oz container whole-milk ricotta cheese
  
• 1 1/4 cup grated parmesan cheese
  
• 2 Tbsp chopped mint
  
• 3/4 tsp ground black pepper
  
• 1 15oz container tomato sauce
  
• 8oz mozzrella cheese
  

1. Salt eggplant slices and lay them on paper towels for an hour or so, then pat them dry
   
2. Brush eggplant with olive oil and broil until slightly browned, ~4m each side
   
3. Remove eggplant and switch oven to bake at 350
   
4. Blanch chard in boiling water ~2m, then drain, rinse, chop, and squeeze dry
   
5. Whisk eggs in bowl, then mix in mint, pepper, ricotta, and 1 cup parm
   
6. Lightly oil lasagna pan, then spread half of sauce across bottom
   
7. Place large spoonful of ricotta mix in each eggplant slice, roll and arrange each in pan seam side down onto sauce
   
8. Slice mozzarella onto each roll and finish with remaining parm.
   
9. Cover with foil and bake ~30m (~40m if refrigerated), then uncover and bake ~20m until top is lightly browned