Eggplant with rice minced in Kuban

I cut clean eggplants in half lengthwise and keep them in boiling water for a quarter of an hour. Then I put a saucepan filled with water on the eggplants as a press for half an hour. I take out the pulp with a spoon, and then I cook the stuffing. Boiled long-grain rice I hurry with chopped eggplant pulp, "Krasnodar" sauce. I salt and pepper the minced meat and stuff the eggplants with it. I put eggplants in a saucepan, roll them in breadcrumbs. I put the saucepan in a preheated oven and bake it for about half an hour or a little less. The food is ready, it can be served to the table and open a jar of tomato juice to it, or pour eggplant with rice minced in Kuban tomato sauce. A wonderful dish for a summer day when you don't want a heavy meat meal, the sun gently warms or even angrily warms the sun. This wonderful culinary recipe of southern Russian cuisine came to me along with another tear-off calendar, bought a few years ago in one of the newsstands. As soon as eggplants appear on the market, I hurry to cook this Kuban culinary masterpiece. I usually cook it several times in the summer in order to return to the recipe again in a year. I have a special "Summer notebook" where recipes for the hot season are recorded and this culinary recipe is also there.