Eggplant and Spinach Lasagna Spirals - Adapted from Epicurious.com

Start by baking 2C diced (about 1/2" dice) eggplant (we used baby ones) in a 350 degree oven for about 30 min and set aside. Blanch 5 oz. swiss chard (original recipe calls for spinach) in boiling water for 2 min. Drain and squeeze dry. Cook 4 lasagna noodles until they are al dente; cut them in half width-wise and set aside. Mix the eggplant, greens, 2C Ricotta cheese, 1/4C Parmesan cheese, 1 egg yolk and salt and pepper to taste. Place some of the mix onto the lasagna and roll them into packets. Place the packets in an oven proof dish and cover with your favorite tomato cooking sauce. Dust with Parmesan cheese and bake, covered, in a 375 degree oven for 30 min. They make a nice meatless dish or would be a good accompaniment to a veal or chicken dish. We served them with a crusty bread and a dry red wine.