Ingredients
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
Preparation
Chop up the outside ends of the eggplant, set aside. Heat 1/4 cup of oil in a large sauté pan on med-high heat. In two batches sauté 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. Add 2 tablespoons to sauté 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. 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 cheese. Cover and bake in a 350 degree oven for 35-40 minutes, or until bubbling.
If using ground meat, sauté a 1/2 pound prior to the onions and continue.
