Cut eggplant into dlinnenkie thin stripes (width 0.3-0.5 cm), add salt and put in a colander for 30 minutes, then wash with warm water, wring out and dry (if no time without all this to do and immediately proceed to frying, and the finished eggplants salt). Fry until soft in vegetable oil. Tomatoes and cheese cut into slices. Crush the garlic.

Take two balaganchika, to put on one another (salt, pepper, sprinkle with lemon juice). In the middle put a slice of cheese, tomato (sprinkle with herbs or spices), again a slice of cheese. Minimize envelope, sprinkle with lemon juice

Fry in a hot skillet, starting with the side where the ends of the eggplant left. Fry until Golden brown

Finished envelopes can be served with sauces, fresh vegetables or just. BON APPETIT! :)