Eggplant Parm - lightened.

I just stumbled upon a recipe I had made a while back and it reminded me that soon we'll be getting boat loads of eggplant from greensgrow CSA. Last year we made supped up tomato mozzarella salads and we're definitely going to make them again this summer - but we'll also be making this eggplant parm rolls - it's a perfect dish to make on a Sunday and bring to lunch all week long. The recipe is from Bon Appetit and it's a bit time consuming but makes a ton and it's way better for you than the standard fried eggplant parm - especially when you sub in some part skim ingredients.

First you slice and salt the eggplant, put it into colanders until the water beads on top of it - rinse and dry the eggplant then broil it for about 3-4 minutes per side until it starts to brown. While the eggplant cools make the stuffing - blanched, chopped greens (recipes calls for swiss chard, I think I used kale), egg, parmesan, mint and pepper. Pour tomato sauce on the bottom of a greased pan then start stuffing!

Once all the eggplant is stuffed top the eggplant with more sauce and mozzarella.

Bake at 350 covered for about 40 minutes then uncover and cook for another 15-20 minutes until the top start to brown. Then eat, and eat, and eat.