Name: Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint
Yield: 6 Servings
Ingredients: 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

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