Halve along eggplants, take out a part of the pulp. Salt prepared “boats” and leave for 20-30 minutes. Then press them, cover with flour and fry.

Mince the eggplant pulp, add sautéed flour, salt and pepper. Mix eggplant pulp with squids, fry, add sautéed onion, rice, salt, pepper and stir up.

Put the eggplants on greased baking tray, fill in with prepared stuffing, cover with tomato sauce and bake in oven.

Arrange baked eggplants on a platter, pour with the sauce from baking, season with chopped greens and serve.