Clean the melanzane, cut in half, scoop out with a spoon. Sprinkle the cut surfaces with salt and place the melanzane in a sieve to draw water.
In the meantime, mix mustard, minced meat, salt, pepper and oregano to make a meat paste. Chop the scraped eggplant flesh and knead it into the meat.
Roughly chop the skinned tomatoes and mix with the juice from the can and the finely chopped garlic cloves, season with salt, season with pepper.
Pour olive oil into an ovenproof dish. Fill the drained eggplant halves with the mince and place them side by side in the mold. Spread the tomato mixture evenly over the top, sprinkle with oregano and thyme. Bake in the heated oven for 45 min at 200 degrees , gas mark 4.
Sprinkle finely chopped parsley over the dish and place mozzarella slices on top. Sprinkle with pepper and oregano and bake for about 10 min.
Preparation time 20 min, baking time 45 min, over-baking 10 min.
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