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1
Preheat the oven to 350 degrees F.
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2
Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.
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3
Roughly chop the Swiss chard, discarding the rough stems.
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4
Add the Swiss chard to the boiling water and cook until tender, about 15 minutes.
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5
Drain thoroughly and set aside.
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6
In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking.
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7
Add the onion and garlic, and cook until soft and golden brown, about 5 minutes.
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8
Add the Swiss chard and the parsley.
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9
Let cook over medium heat for about 10 minutes, stirring occasionally.
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10
Remove from the heat and let cool.
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11
Meanwhile, break the eggs into a small bowl.
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12
Season, to taste, with salt and pepper.
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13
Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended.
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14
Add the egg mixture to the cooled Swiss chard and toss to combine.
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15
Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish.
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16
Dust the bottom of the baking dish with 1/2 cup bread crumbs.
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17
Carefully place the Swiss chard and egg mixture into the pan.
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18
Dust with the remaining Parmigiano and then the remaining bread crumbs.
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19
Bake until the top is golden brown, about 1 hour.
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20
Serve hot or room temperature.
