Rolls "Sharp"

Cut the eggplant lengthwise into slices. Season with salt and stand for 30 minutes.

Fry in sunflower oil on both sides and cool on a paper towel.

Chop the herbs and garlic.

Brush the eggplant slices with mayonnaise and sprinkle with herbs and garlic.

Wrap up.

Sprinkle with grated cheese. Serve warm on lettuce leaves.

Bon appetit!