1. Remove fish bones and skin, fillet the resulting mash with a fork. Add cheese and chopped parsley, mix everything carefully.

2. Eggplant (better to take long variety) cut slightly diagonally into thin slices. It is important to cut the eggplant as thin as possible, otherwise they will not be cooked through.

3. In a bowl break the egg, add the soy sauce, lightly beat with a fork.

4. Eggplant, first dip in egg, then roll both sides in breadcrumbs and fry in batches on the part of the heated oil under the lid until soft, then open the lid to get a crisp (fire below average). As necessary to pour into the pan a little oil. Roasted eggplant spread on paper towel to soak up excess oil.

5. Roll each slice in half, in the middle put a spoonful of pate and chopping toothpicks or skewers. Serve immediately or at least within half an hour.