Stuffed eggplant tomatoes

3 tomatoes

1 eggplant

1 onions

2 cloves of garlic

2 h. l. breadcrumbs

2 Art. l. vegetable oil

parsley

ground black pepper

salt

Cut off tops of tomatoes and remove the seeds.

Eggplant peel and finely chop, fry in butter and finely chopped, add the onion, fry in butter, and mashed garlic, pepper, salt and mix well.

The resulting dump stuffing tomatoes, sprinkle with breadcrumbs and drizzle with oil and bake until cooked in the oven.

Before serving, arrange greens.