Wash the eggplants and cut into slices. Without added salt, fry gently in hot sunflower oil. Onions cut into crescents and stew in sunflower oil until soft. Add the washed rice, some chopped tomatoes, add salt, pour a little hot water and stew to the rice is tender. Sprinkle with parsley. Other tomatoes cut into circles. In a greased pan with sunflower oil rank eggplants and salting. Cover with steamed rice mixture, cover with eggplant, add salt and arrange tomatoes circles. Pour hot water and bake until the water evaporates. Then pour the milk and beaten eggs and flour dopicha until golden brown.