Preheat the oven to 180 degrees. Slice the eggplant very thinly to create sheets and set aside. Cut the cheese into 4 rectangular cubes.
Add the eggplants to a pot with water and salt for 30 minutes. Drain them well and place them on a paper towel.
Heat a skillet. Place the sheets on a plate and add a little olive oil, oregano, and mint. Transfer the eggplants to the skillet and grill them for a few seconds on both sides.
Remove the eggplants, wrap the cheese with them, and secure with toothpicks.
In a bowl, add the tomatoes, basil, salt, and pepper, and mix.
Arrange the eggplant rolls in a pyrex, cover with the tomato mixture, and bake for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?