Remove the eggplant stems and cut eggplants lengthwise about 5 mm in thickness. Salt and leave for 30 minutes. Then wash them from salt, dry and fry in vegetable oil on both sides. Lay eggplants on a paper towel to remove excess fat. Finely chop dill and parsley. Mix the greens with mayonnaise. Press out garlic. Slice tomatoes. Coat eggplant sheets with the mayonnaise-greens mixture. Put a slice of tomato on the edge of the eggplant sheet and roll up. Put the rolls on a plate and dress with greens.