2 beafsteak, peeled cut in halves, cored and cut in cubes
Cut the eggplants lengthwise in thin slices, put them one next to the other on a plate and sprinkle them with salt and let it draw for 30 minutes.
Then wash them and dab away the water until they are dry.
Brown the herbs and the pressed garlic cloves in olive oil a little bit, remove it from the cooker, mix it with white bread crumbs and cheese and produce a mass out of it which is easy to spread, salt and pepper it.
Spread the mass evenly onto the eggplant slices.
Cut the mozzarella into stripes (ca. 1 cm thick), place them crossways onto the eggplant slices and sprinkle them with the tomatoe cubes.
Roll them and fix them together with a toothpick.
Fry the rolled eggplant them in olive oil until they are golden brown.