Cut the meat into slices with 1 cm thick. Pip is, sprinkle with salt and pepper. Cut the eggplant into slices, add salt and leave for half an hour to put the bitterness. Grate the cheese grater in large pieces. Grind garlic. Add some eggplant in flour and fry in sunflower oil. Each piece of meat is smeared with garlic, put the top slice eggplant, and on it - cheese. Wind up roll and pinned with a toothpick. Rolls fry on all sides until browned. Once you are finished, excess fat is removed from the court and make a little water. Roll sauté on low heat about 30 minutes.