Dry each piece with clean cotton or paper towel and place on a baking pan in one layer. Do not forget to cover the pan with baking paper or reusable teflon sheet! Brush the eggplants with vegetable oil.
Bake at 250°C until deep golden brown (about 30 minutes).
Mix the mayonnaise with chopped, grated or crushed garlic.
pread each slice of eggplant this mix and sprinkle with grated cheese. Fold two-five pieces on each other in a column, depending on the desired number of servings.
Finely cut the herbs.
Place the eggplant “pies” on a baking sheet or in a special baking dish and bake for another 10 minutes at 250°C.
Serve and garnish with sliced tomatoes, berries or seeds of pomegranate.
Alternative: you can place slices of tomato or sweet pepper between the pieces eggplant.