Bake washed and dried eggplants in an oven, peel, cut into chunks, season with salt and let stay for several minutes.

Stew chopped onion and sliced tomatoes in 1 tablespoon of vegetable oil. Remove from heat and season with pepper.

Squeeze the eggplants slightly, cover with flour, dip in beaten egg and fry in vegetable oil.

Grind neat, season with salt and pepper.

Put in layers fried eggplants, ground meat and stewed tomatoes and onion. Alternate layers so as to have eggplants on the top.

Beat the rest 5 eggs, cover the products with this mix. Bake in an oven for 1 hour until golden crisp appears.

Serve in the baking pan.