wash the eggplant, dry it, and cut off the skin.
Grate on the coarse side of the grater.
Add eggs, flour, and season with salt and black pepper to taste.
Add sour cream, vegetable oil and soda. Mix thoroughly until smooth.
Grease a pancake pan with vegetable oil, put the dough (on a pan with a diameter of 20 cm - about 3 tablespoons), level.
Bake the pancake until Golden on medium heat on both sides. It turned out 4 pancakes.
For the filling:
cut the onion into small cubes and grate the carrots. Fry in a small amount of vegetable oil. Allow to cool.
Add crushed garlic and mayonnaise to the cooled vegetables, season with salt and black pepper to taste. Stir.
Putting together a cake:
put 1/4 of the carrot filling on the eggplant pancake.
Top with 1/3 of grated melted cheese spread evenly over the entire surface.
Sprinkle with your favorite herbs (I have dill and green onions).
Also, we collect the second and third layer-a pancake, 1/4 part of the carrot filling, 1/3 part of the melted cheese, greens.
On the final layer-distribute the remaining 1/4 of the carrot filling, sprinkle with herbs and decorate as desired (I have circles of cute cherry tomatoes). We send it to the refrigerator for 5-6 hours to infuse, soak and cool.