Clean and wash the eggplants. Cut in half and carve lodchitsi. Put in a baking dish, Salt, pour a little olive oil and bake for short as soften. Boil rice. You can prepare tomato sauce as a tin of tomatoes (450 g) fry them with two cloves of garlic and a little basil for 10-15 minutes, or use ready. Cut sausage into small cubes. Grate cheese and mozzarella cut into small cubes. Fry carved residues eggplant, add the rice, tomato sauce, sausages. Season with salt and pepper. Allow to cool. Then add the cheese. Fill eggplants with the sauce, sprinkle with a little cheese or several wheels mozzarella and bake at 220 C until a nice crust (15-20 minutes).