Place aubergine slices in a colander, sprinkle salt on top, mix well and set aside for an hour.
Heat half tablespoon olive oil in a non-stick pan. Add garlic and sauté for one minute. Add tomato paste, mix and cook for a minute. Add rice, mix well and cook for a minute.
Add one cup stock and mix well. Every time the rice absorbs the liquid, add more stock and repeat the process till all the stock is used. Keep stirring for twenty-five to thirty minutes.
Add salt, mozzarella cheeseand parmesan cheese and mix well. Transfer to a bowl and set aside.
Rinse the salt off the aubergine slices and press with paper towels to dry.
Brush the aubergine slices on both sides with olive oil and sprinklesome salt and crushed peppercorns on top.
Preheat oven to 180°C.
Heat a non-stick grill pan. Place the aubergine slices on it and grill till grill marks appear on both sides.
Spread some risotto on each aubergine slice and roll tightly.
Spread one cup Arrabiata sauce evenly in a glass baking dish and place the aubergine roles on top. Pour the remaining Arrabiata sauce on top, place the dish in the preheated oven and bake for fifteen to twenty minutes.
Sprinkle some mozzarella cheese, parmesan cheese and parsley on top and serve hot.