Yesterday I decided to prepare the cover recipe for March. But first, a little look at my morning of cooking down kale. I purchased a case of it, gave some away, cooked a few bundles when suddenly the leaves were beginning to turn yellow on me, so I had to cook the rest down to save for later.
I had to clip off the stems, wash and then spin first.
In two pots with olive oil, garlic, onion, little white wine and broth I filled up a baking dish with the cooked kale. I used some for my dinner and the rest went in the frig for dinners later this week.
Back to last night's dinner. I made the Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint which was the cover recipe. I also linked it as the feature recipe of the week on here because it was so delish! I made two modifications: used kale instead of Swiss Chard and used shredded mozzarella cheese instead of the Buffalo because I had it already on hand.
The eggplant I cut into 1/4 inch thickness. I salted them and let them sit for about an hour, rinsed and dried them and then broiled them about 3 minutes each side. I then put a little bit of the filling on each and rolled them up. The filling was kale, fresh mint, ricotta cheese, Parmesan, 2 eggs, salt and pepper.
On the bottom of my dish I put a layer of red sauce and then laid my rolls seam side down.
Poured more red sauce and then the cheese. The recipe called for putting a slice of cheese over each roll (as pictured on the right) but I used what I had. It's all good.
I baked it covered for about 30 minutes and then uncovered another 10-15 minutes until golden.