Eggplant Parmesan rolls with Swiss chard and fresh mint from Bon Appétit Magazine, March 2010 (page 73) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    Cover recipe.

  • nicolepellegrini on July 17, 2015

    An interesting, lighter twist on eggplant parmesan. I liked the idea of broiling the eggplant slices instead of frying them. Not sure I'd make again, however, as I found the flavor combination of swiss chard and mint a little odd. It was also a lot of work to assemble and cook that I wasn't sure really paid off.

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