Eggplant halve lengthwise and blanched for 2 minutes. Then carved their core. Bread softened in milk and squeeze well, put it in a bowl and crush with a fork. Drained tuna is added to bread, and 1 tbsp of the oil from the can. Add the parsley and garlic (passaged), salt and pepper. Mix well and fill the eggplants. Peel tomatoes and cut into medium shreds, add hollowed core of eggplants and 250 ml vegetable broth. The finished mixture is stirred and poured into a tray, which have already been stacked filled eggplants. Bake at 200 C 25-30 minutes. Carefully removed eggplants and vegetable mixture pass a sour cream.