First, make a well-bound mayonnaise, from a hard-boiled egg yolk, a raw egg yolk, 1 teaspoon of classic mustard, 30-40 ml of sunflower oil and, optionally, a few drops of lemon juice.
Peel the garlic, wash and cut as finely as possible. Add garlic and pepper to taste in mayonnaise and then incorporate the cream. Leave the spicy mayonnaise to wait for the flavors to blend.
The eggplants are washed, the ends are cut and then sliced along, as thin as possible, so that they penetrate easily when fried (but not thinner than 4 mm thick).
Put the eggplant slices on plates and salt on both sides to leave the water. After 10-15 minutes, wipe the eggplant slices with paper towels and fry over low heat in a pan (lightly greased with oil, only if necessary).
The toasted eggplant slices are left to cool and in the meantime prepare the tomato slices and greens (parsley, or basil).
When the eggplant slices have cooled, grease them with spicy mayonnaise, add, at one end, the parsley / basil leaves and the tomato slice. Run smoothly with the tomatoes and greens inside, making sure they are visible. Once rolled, the appetizers are placed on a plate, where you can put, if left over, the spicy mayonnaise and the tomato slices.