1. Wash the eggplant and tomatoes, cut into circles of the same thickness. Heat the frying pan, quickly fry eggplant mugs in a small amount of vegetable oil, 1 minute each. from each side. 2. Wash greens, dry and chop. Whisk the eggs in a bowl with herbs and a pinch of salt. Cut the bread into 1 cm thick pieces. Heat the oil in a frying pan. Dip the slices of bread in the egg mixture and fry in a pan until golden brown, 1.5 minutes each. from each side. 3. Preheat the oven to 180ºС. For each slice of bread put a mug of tomato, then a piece of cheese and a mug of eggplant. Drizzle with oil and bake for 7 minutes. Sprinkle with finely chopped herbs before serving.