Wash eggplants, remove the stems and cut the cross of two. Leave for an hour in salted water to remove the bitter taste. Then, rinse with a spoon inside the sinking, which cut the in small pieces. In a suitable pot pour 5-6 tbsp olive oil or sunflower oil and add chopped onion, minced meat garlic, poizparzhvame to soften the onion and minced meat poluizparzhvane. Add the wine, after evaporating and ground tomatoes, tomato paste and hollowed interior of eggplants, herbs, pour a little water and leave to boil over low heat until there is no water, stirring occasionally. In another pan pour sunflower oil enough to swim eggplant boats and fry until soft, but not softening, subtract and immediately put on absorbent paper. Preparation and bechamel, as in deep frying pan put the butter in it and Fry until golden flour carefully add the milk and stir vigorously to form a smooth cream and add the beaten eggs, spices and withdraw from the fire. Add after slightly cooling and parmezanai mix. In a large pan order without pan fried eggplants carefully with a spoon we fill each eggplant, top cover with bechamel and grated mozzarella with rasim. Bake in moderate oven 170-180C for about 20 minutes until it becomes golden color bechamel. * One dish, very tasty, and of course a little toy. As difficult to implement, but its wonderful taste will surely spur to cook more often, as happened to me!