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1
For the tomato sauce, heat the extra virgin olive oil in a saucepan, add the onion and sweat on a medium heat until softened.
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2
Reduce the heat to low, then add the tomatoes, basil leaves and salt and simmer for 25 minutes, stirring from time to time.
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3
Should the sauce appear dry, add a little hot water.
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4
Preheat the oven to 400F.
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5
You want the white stalks and only the tender inner leaves of the Swiss chard.
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6
(The discarded harder green leaves can be used in another recipe or cooked as above.)
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7
Wash well and dry, then dust with flour.
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8
Beat the eggs, stir in 2 tablespoons grated Parmesan, the 1/2 tablespoon flour and a pinch of salt and pepper.
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9
Dip the chard in the beaten egg.
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10
Pour enough olive oil in a large frying pan to cover the base generously, then place over a mediumhigh heat.
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11
When hot, fry the chard on both sides until golden.
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12
Remove and drain on kitchen towel.
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13
Line a 8 x 8 1/2-inch ovenproof dish with some of the tomato sauce, then arrange a layer of the chard on top, followed by some of the mozzarella, Parmesan and basil leaves.
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14
Continue layering like this until you have used up all the ingredients, finishing with a cheese topping.
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15
Bake for about 35 minutes, until golden brown.
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16
Switch off the oven and leave the Parmigiana to settle in the oven for 10 minutes before serving sprinkled with extra grated Parmesan.
