Eggplant cut lengthwise into slices, add salt is drained from the bitter juice and fry in heated sunflower oil. Chop finely and stew in 1 tbsp sunflower oil with a little salt. Add rice and fry. Add the sliced ​​mushrooms, basil and pepper. On each eggplant slice place 1 tbsp of the mixture and roll. The rolls are placed in a baking dish and pour the mixture made from beaten eggs, yogurt, flour and parsley. Bake in a moderate oven until ready. Finally, sprinkle with grated cheese and bake until golden.