Wash and dry the eggplants and slice them lengthwise into thin slices without peeling them. After soaking in salt water, dry thoroughly by placing it on a paper towel. Heat the grill pan and lightly oil it with a brush. Lightly fry the eggplant slices on both sides.
Slice half the tomatoes. Chop the remaining half into cubes. Wash and drain the rice. Cook with 500 ml of cold water, 1 tablespoon of olive oil, chopped onion and diced tomato for 6 minutes and cool. Add finely chopped parsley, mint and salt and mix.
Put the tomato rice you prepared on the fried eggplant slices and wrap them in a roll. Repeat the same process until you run out of eggplant slices. Grease a baking tray and place the tomatoes you cut into slices. Place the eggplant rolls you prepared on the tomatoes.
Cut and place mozzarella slices on top and bake in a preheated oven at 200 degrees until the cheese melts. Serve.
