Eggplant cut lengthwise into slices with a thickness of 5 mm. Sprinkle with 3-4 tbsp salt, put in a pot and cover with water, stirred and allowed to stand at least 30 minutes. Wash, dry and smeared with sunflower oil on both sides. Put them on the baking sheet in an oven heated to 210 C for 15 minutes. Spinach leaves are steamed for 30 seconds in boiling salted water and immediately cooled with ice water. Dry on paper towels. Onions and mint finely olives julienne, tomatoes are peeled and cut into small pieces. The feta cheese was cut into thin strips. The oil of filler is heated, it was stirred onions for 2-3 minutes and added to the meat. Season to taste and stir to pozaparzhi 5-6 minutes Pour 200 ml hot water and allow to simmer with the lid on until soft. Add tomatoes, olives, oregano and mint and simmer open until all the liquid has evaporated. On each piece of eggplant put a leaf spinach, slices of feta cheese and a spoonful of stuffing. Wrap up tight rolls and stacked next to each other in a baking dish with opening up. fry flour in hot butter and add the milk. Stir until thickened. Season with salt and pepper. Add mint. The sauce is spread over the rolls of eggplant and baked for 20 minutes