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Add the carrots, onion and eggplant to the pan with the cabbage and bring it to the boil. Squeeze 1/2 a lemon in the pan and leave it there with the vegetables, add salt. Leave to boil for some time, till the vegetables are soft but still firm. In a bowl mix the beef, chopped parsley, salt, pepper, grated cheese and the two eggs, one egg leave it aside. Take a swallow dish, sprinkle some oil. Drain the vegetables, leave some sliced eggplant and carrot for the top. Chop in cubes the eggplant, onion and the carrots. Take some cabbage leaves and place them in the dish, put 1/2 of the beef mixture and top it on the cabbage. Make another layer of cabbage and top it with the vegetables. Layer another cabbage leaves and top it with the remaining beef mixture. Finish with cabbage leaves, decorate with the slices of the eggplant and chopped carrot. Beat the last egg in a small bowl with salt, pepper and little milk and pour it on top of the last layer of the cabbage leaves.
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