The Recipe
Eggplant Parmesan Lasagna with Swiss Chard
COOK TIME : a few secondsPREP TIME : a few seconds
From love & olive oil
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Ingredients
DESCRIPTION
Makes 6 servings. Adapted from
INGREDIENTS
- Extra-virgin olive oil
- 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
- Coarse kosher salt
- 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
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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