Can someone please give me a proper and clear recipe to make Karnıyarık? I have read several ones on internet, but couldnt understand how the filling is put as the patlıcan doesnt really get cut. For İmam bayıldı its easy, you cut the patlıcan in half, take out the insides and put them aside and.. tada.. you have space for your filling. But for karnıyarık i couldnt understand exactly how and where to put the filling?

Help would be much appreciated as its on the menu tomorrow night

What I normally do is after I've fried the whole eggplant I cut a slit in the middle of the eggplant and scoop out most of the seeds. When you cut the slit be sure not to cut all the way to the ends. I then stuff it with the filling, don't overstuff. I then place the stuffed eggplant a pot, slit side down pour mixture of crushed tomatoes and water around them cover and cook for about 20 minutes.
Hope this helps.