Wash eggplant, cut ponytails. Cut along thin plates, approximately 0.5 cm.
To remove the bitterness, abundantly sprinkle the plates with salt and leave them for 1 hour alone.
At this time, prepare the breading: break two eggs into a bowl, add a pinch of salt and beat with a whisk.
Cut the tomatoes into circles, or into halves, if they are not large. Squeeze a clove of garlic in mayonnaise and mix.
Within an hour, salt absorbs all the bitterness from the eggplant and they will become more plastic. It will be convenient to wrap them. We rinse them under running water. Dip eggplant plates in the egg mixture.
Next, roll the eggplant in flour.
We spread a well-heated pan on the eggplant and fry until golden brown.
We spread the mayonnaise on the fried eggplant plate, put a slice of tomato on the edge and turn it into a roll.
Thus, we turn the rest of the eggplant and put it on a plate.
Delicious rolls are ready. Perfect for both daily and holiday table.