1) Slice eggplants longwise into 1/4 inch slices. Don’t use the end pieces that are mostly skin.
2) In a large colander, lay down a row of eggplant slices and sprinkle with a teaspoon of kosher salt. Lay down another row perpendicular to the first and add more salt. Repeat with all the eggplant slices.
3) Put a large bowl inside the colander so they press down on the eggplant slices. Add some weight to the bowl (fill it with water maybe) and let it press on the eggplant slices for about an hour.
4) Wash each eggplant slice well under cold water and the dry it on some paper towels.
5) Crank your oven up to 500 degrees and line two sheet pans with your eggplant slices. Drizzle each slice with a bit of olive oil and roast for 5-7 minutes until the eggplant is lightly browned and flexible.
6) To prepare the filling, cut the center stem out of each swiss chard leaf. Quickly blanch the leaves in salted simmering water (1 tablespoon per gallon). After 60 seconds, pull the leaves and drain them. Wrap them in a few paper towels and press out as much liquid as possible from the chard.
7) Dice the swiss chard leaves and stir in with other filling ingredients.
9) Lower oven heat to 350 degrees F. Lightly oil a baking dish and add a thin layer of tomato sauce to the bottom of the sauce.
8) Once your eggplant is cool out of the oven, take each slice and add some filling to the enter. Roll the eggplant over the filling and place the roll, seam-side down in your baking dish. Complete all the rolls this way.
9) Once all your rolls are done, add a tablespoon of sauce to each roll and lay a slice of mozzarella on each roll. Grate some Parmesan over the entire dish
10) Cover the dish with foil and bake for 25 minutes at 350 degrees F., then remove the cover and bake it for another 25-30 minutes.
11) Let the rolls cool briefly before serving them up!