Bake the eggplants in the oven, then remove skin, cut the pulp into long thin strips, sprinkle with salt, dip in the whisked egg, cover with flour and fry.

Dice onion and tomatoes, fry in oil together with ground meat, add seasonings and greens.

Grease a casserole pan, put alternatively eggplants and the meat mass, make the eggplant layer on the top. Whisk the remaining egg with milk and pour in the mold. Bake in the oven for 1 hour.

Cut the bake into portioned pieces before serving and put in a plate. Garnish with corns and greens. Serve mayonnaise aside.