Ingredients:

Eggplant 2 PCs.
Salt to taste
Tomatoes 1 EA.
Herbs to taste
Garlic 2 tooth.
Mayonnaise 50 ml
Vegetable oil 2 tbsp
Ground black pepper to taste

Slice the eggplant thin long slices, put in a small bowl, sprinkle with salt and add some water. After half an hour drain the water and put the eggplant slices on paper towels.
Slice the tomato slices.

Finely chop the herbs, chop the garlic. Add the greens and garlic in the mayonnaise, mix thoroughly.

Heat oil in a pan. Put in hot oil the eggplant and fry on both sides.
Put a slice of eggplant on a work surface. Put on a layer of mayonnaise with herbs and garlic and put a slice of tomato.

Sprinkle with salt and pepper.
Roll a slice of eggplant roulade and place on a dish.
Repeat with the remaining aubergine slices and tomato.