Shrimp Parmigiana with Eggplant and Buffalo Mozzarella
Preheat oven to 180°C. Wrap each eggplant separately in aluminium foil, and bake for about 30 minutes, until soft. Remove foil.
Raise the oven temperature to 200°C. Scrape the flesh from the skin with a spoon. Discard skin.
In a heavy skillet, gently heat the oil with 1 clove of garlic and the branch of thyme.
Add eggplant flesh and allow to dry over low heat. Strain the pulp and reserve.
Drain the tomatoes.
Sprinkle with balsamic vinegar and a few thyme leaves.
Open the raw mussels, leaving them on the half-shell.
Sprinkle with thyme leaves, slices of garlic and basil.
Cook for 5 minutes in 200°C oven.
Lower temperature to 180°C.
Blend with a few leaves of basil.
Peel and devein the shrimp.
Slice in half longitudinally and marinate with salt, pepper and a few drops of lemon.
Using a ring mould (about 8 cm diameter), compose round stacks by layering tomatoes, eggplant puree and one slice of mozzarella.
Bake in 180°C oven for 1 minute.
Top with the marinated shrimp and drizzle with mussel sauce.