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Preparation

Cut the eggplant into thin slices 3-4 mm thick. Soak them in salted cold water (1 teaspoon per liter of water) for 20-30 minutes. Then squeeze them, roll in flour and fry on both sides. For the stuffing skip the meat through a meat grinder with onions, bread and garliс. Minced meat salt, pepper, add the lemon juice and egg and mix well. From stuffing make meatballs and place on baking sheet, oiled. Bake in the oven for 15-20 minutes. When the meatballs a little cool, wrap them in aubergine slices. Tomatoes whisk in a blender, add the garlic, salt, pepper. Aubergine croquettes, place in pan and pour sauce. Bake for 5-15 minutes before serving, sprinkle with grated cheese platter and garnish with greens.