Eggplant cut into slices lengthwise, salted and left for 30 minutes to put the black water. Then in the heated sunflower oil lightly fry on both sides. Between two slices of eggplant is placed on a thin piece of cheese and a ham. Wound carefully roll and pinned onto a toothpick. Then rolls are immersed alternately in flour, beaten eggs and breadcrumbs. Immediately fry in hot sunflower oil on all sides.