Unfortunately, again, got the battery on the camera, so the cooking process "spreads" and frying the eggplant, I didn't catch. But, in principle, nothing complicated, so describe everything in one step. Cheese I don't normally buy, and is prepared according to this recipe: http://www.povarenok .ru/recipes/show/578 84/ (to view - remove extra spaces from the link, because when you save the recipe for some reason they appear). You can buy the store, but it's all kinds hadoti. To cream cheese add chopped finely dill and garlic, mix thoroughly.

Eggplant cut into plates with a thickness of 3-4 mm. If you do not like the severity of the eggplant, then salt them, let stand 15-20 minutes, remove the separated liquid. Then fry eggplants in vegetable oil and place on napkin to soak up excess fat. Me sharpness does not frighten, on the contrary - just like. So I salted the eggplant portions immediately prior to frying so they don't have time to let the juice. For those who want to lighten this dish, I can advise to grease the plate of eggplant with vegetable oil and bake in the oven. For such thin it is enough for 5 minutes at 180-200 degrees.

Tomato cut into half rings, and then another along the to make strips of tomato.

Oh, and then all elementary, Sherlock! Smear plates of eggplant with cheese sauce, put a slice of tomato and wrap the roll

Put into the fridge for at least 30 minutes and you can eat!

Unusual, delicate and tangy at the same time!

Try it, I think You will like it!