Stuffed Eggplant with Fresh Peas & Smoked Mozzarella | culture: the word on cheese

Ingredients

• 4 small Italian eggplants (about 1½ pounds total)
• ¼ cup fresh bread crumbs (or panko)
• 1 large egg (lightly beaten)
• 1 teaspoon finely grated lemon zest (plus more for serving)
• 1 garlic clove (minced)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1 cup cooked long-grain white rice
• ½ cup fresh peas (or thawed frozen)
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh mint (plus more for serving)
• 8 ounces smoked mozzarella (coarsely grated)