Eggplant Parmesan Rolls

Ingredients (12)

• 2 Large eggplants cut into 1/4 inch slices
• 1 15 ounce can tomato sauce
• 1 8 ounce ball fresh mozzarella
• Kosher salt
• Olive oil, for brushing eggplant
• Fillling:
• 1 large bunch swiss chard, blanched and chopped
• 16 ounces ricotta cheese
• 2 Tablespoons fresh mint, minced
• 2 large eggs
• 1 Teaspoon ground black pepper
• 1 Cup grated Parmesan cheese (the real stuff) - plus extra for topping