RUB the eggs with sugar, mix with cream cheese, butter chop with flour, add baking powder, knead soft dough and leave for 30 min in the fridge. Roast eggplant the day before. Fry the onions in vegetable oil, add the chopped roasted eggplant, can be any greens, roast for 15-20 minutes to evaporate excess moisture, bring to taste, add grated cheese. Divide the dough into 2 pieces, spread it with hands on a baking sheet, put the minced meat from the remaining dough to make a lattice, brush with egg and bake for 45-50 minutes at T-180*.