The oven is heated. Wash eggplants and cut into thick slices. Is needed tray that stood with baking paper on which sprinkle a little olive oil. The sliced ​​eggplant baked for 10 minutes. During this time, wash the tomato peel and seeds are removed. Cut into small cubes and onions - on wheels. Clove garlic cut into small pieces. Toast bread bake in the oven and lightly crushed. Crumbs, basil, garlic, lemon juice parmezanat and beat with mixer until a puree. The resulting paste is mixed with tomatoes and onions, seasoned to taste with salt and pepper. Baked eggplants are coated with the resulting stuffing, wrapped in rolls and is secured using a toothpick. Upon presentation can sprinkle with chopped herbs.