Prepare the sauce by placing a pot on the fire, pour a little olive oil, then add the chopped onion and fry well.
Add the tomato juice and season with salt, black pepper and nutmeg and let it cook.
In a bowl, prepare the cheese filling by mixing Kiri SP with the chopped herbs and lemon zest, then season with a dash of pepper and nutmeg.
Separate each slice of eggplant, and fill it with two tablespoons of the cheese filling.
Roll them well and then place them in the oven tray.
Pour the prepared tomato sauce and decorate with grated mozzarella.
Bake at a medium temperature for 35 minutes until golden brown.
Garnish with pomegranate seeds and fried pine nuts. Enjoy!