Wet the breads with milk and crumble them. Peel the onion and grate it. Put the grounded beef, cumin, black pepper, thyme, yellow cheese, crumbled bread and salt inside a bowl and knead them. Pull pieces from the mix large as a mandalin and round them to give them the meatball shape. Break the egg in a bowl and scramble it. Put vegetable oil in a pan and heat it. Then, cover the meatballs with egg and later with cornstrach. Fry them in both sides and put a paper towel under them to filter oil Slice the eggplant, tomatoes and string cheese as big as the meatballs. Keep egglants in salted water for 20 minutes to get rid of the bitter water and dry them. Fry the eggplants in oiled pan from both sides. Cut the string cheese as rounds with a teacup. Place the meatballs on an oven tray and put egglant, tomato and cheese on each one of them. Heat them all in previously heated 175 degree oven until cheese melts and fries. Ready ro serve. Enjoy!