Cut eggplant into thin "tongues". Salt. Allow to stand, went to the bitterness. Be breaded in flour. Fry until cooked. Spread on a napkin to soak up excess oil. The onion and slice the mushrooms finely. Fry. Pour the cream. Give the cream to thicken. Season with salt and pepper. Add finely cut dill. Cabbage (cabbage can a young) to disassemble on the leaves. Each "tongue" put a cabbage leaf on a sheet of tablespoons of mushrooms. Twist in the roll. For the sauce, fry in butter garlic, to catch him. Pour the cream. Season with salt and pepper. Add a spoonful of cream cheese. Tomatoes to RUB on a small grater. Add to the sauce. Let the sauce thicken. Strain the sauce through a strainer.

Pour the sauce over the eggplant. Serve, garnished with parsley.