Wash the eggplant, trim off the stem end, and slice the eggplant lengthwise. Season each side with salt.
Fry every slice from two sides in the frying pan. Put them onto paper napkin to get rid of the oil’s excesses.
Mince the garlic; then mix it with mayonnaise.
Brush one side of fried slice with mayonnaise-garlic sauce; then put the tomato’s piece onto the slice’s end and roll it up, beginning with a tomato’s end. The sauce and tomato should be inside the roll.
Cool and dress with herbs before serving.