Fried eggplant with tomatoes and garlic

First of all, we prepare the ingredients. We wash the eggplants, cut the stalks and cut them into long plates, about half a centimeter thick. About 4 plates come out of 1 eggplant. We do not throw away the resulting trimmings, we still need them.

Mix the chicken eggs in a bowl and beat them with a fork until smooth, add salt and pepper, and mix again.

We wash the tomatoes and cut them into circles, 4-5 circles come out of one tomato. We divide the resulting circles in half.

Crush the garlic or finely chop, chop the greens.

Dip each of the eggplant slices in a beaten egg and fry in a pan with the addition of vegetable oil for 2-3 minutes on both sides. You need to fry the eggplant under the lid.

We quickly transfer the prepared eggplants to a suitable dish and immediately coat them with garlic. Put a slice of tomato inside the eggplant cavity, add a little greenery and wrap it. Can be fixed with a toothpick.