2 medium eggplants
12 cooked mussels
2 tablespoons of mint
Salt and black pepper to taste
200 ml of tomato sauce
100 g of mozzarella cheese
2 medium eggplants
12 cooked mussels
2 tablespoons of mint
Salt and black pepper to taste
200 ml of tomato sauce
100 g of mozzarella cheese
Cut the eggplant into thin slices, lengthwise
Grill them
Set aside
Season the mussels with mint, salt, and black pepper
Roll each mussel in an eggplant slice
Cover with a little tomato sauce and mozzarella cheese
Bake in the oven until golden brown
Serve immediately.
