We peel the eggplant (it is not necessary to soak the eggplant in water, because the bitterness is contained only in those eggplants that grow in the open ground, at this time the eggplants that are sold in stores grow in a greenhouse, and do not contain bitterness), cut into pieces.
Eggplant salt, fry in a pan with the addition of olive oil, until Golden brown. Spread on a plate, add a finely chopped clove of garlic.
We cut the bread into slices, cut off the crusts from them on all sides, cut into pieces as on crackers. Fry in a frying pan also with the addition of olive oil.
We collect our salad: mix eggplant with crackers, cut tomatoes into halves, combine all the ingredients with mayonnaise. mix it up. I formed the salad with an iron ring, added some greens, and a couple of sprats for decoration.