Cut the eggplants into circles about 0.7 cm thick. You can use sliced and frozen ones from the fall.

Rinse the tomatoes and slice them into thin slices.

Coat the eggplant slices in flour on both sides.

Fry the eggplants in vegetable oil over medium heat.

Turn the eggplants and cook until they are browned to your liking.

Boil the eggs, cool them and peel. Finely chop.

Place the chopped eggs in a small bowl.

Peel and press the garlic cloves. Add to the eggs.

Add mayonnaise to eggs according to taste.

Mix the egg mixture until smooth.

Spread a medium layer of egg filling on each slice of eggplant.

Place a slice of tomato over the egg filling.

Rinse the parsley thoroughly and use it to garnish our appetizer.