Stuffed Eggplant

• 2 large eggplants sliced length-wise, 1/4"
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 28oz. can of whole tomatoes
• 1 tablespoon fresh thyme, or 1 teaspoon dried
• 1 tablespoon fresh marjoram, or 1 teaspoon dried
• Fresh ground pepper and salt, to taste
• 1/2 pound of whole wheat spaghetti, cooked al dente
• 1/2 cup of grated parmesan, plus 3 tablespoons
• 1/2 cup, plus 2 tablespoons olive oil

1. Chop up the outside ends of the eggplant, set aside.
2. Heat 1/4 cup of oil in a large saute pan on med-high heat. In two batches saute the eggplant until golden brown on each side (2-3 minutes). Add the other 1/4 cup in the second batch and repeat. Set aside cooked eggplant on paper towels.
3. Add 2 tablespoons to saute pan over medium heat. Add onion, coat well with olive oil, add eggplant and garlic. Cook for 4-5 minutes until onion is transparent. Add tomatoes with their juice, using your spatula or spoon gently break up the tomatoes. Remove from heat and place in a large bowl, let cool slightly (reserve 1 cup of mixture to the side), then add herbs, cheese, cooked pasta, salt and pepper, toss well.
4. Lay each eggplant slice on a flat surface and using your hands or ladle (hands are better) place dollops of the tomato-pasta mixture on the eggplant slice. Depending on the size of the slice you would like it to roll up with a slight overlap, place it in a rectangular dish. Repeat until all slices are done. Top with reserved tomato mixture and 3 tablespoons of
5. cheese.
6. Cover and bake in a 350 degree oven for 35-40 minutes, or until bubbling.
7. If using ground meat, saute a 1/2 pound prior to the onions and continue.

eggplants, onion, garlic, tomatoes, fresh thyme, fresh marjoram, fresh ground pepper, whole wheat spaghetti, parmesan, olive oil

Taken from www.epicurious.com/recipes/member/views/stuffed-eggplant-1200031 (may not work)