Spaghetti Squash With Eggplant and Sesame Seeds

Ingredients

• 1 large eggplant
• left unpeeled
• trimmed and cut lengthwise into 8 slices
• 3 teaspoons kosher salt
• 1 medium-size spaghetti squash
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic
• peeled and minced
• 1/2 cup sesame seeds
• lightly toasted
• 1 cup freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt.
3. Set aside to drain.
4. Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers.
5. Place cut side down on a baking sheet and bake until tender, about 45 minutes.
6. Scrape the squash flesh out with a fork and set aside.
7. Raise the oven temperature to 450 degrees.
8. Pat the eggplant dry and brush on both sides with the olive oil.
9. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
10. While the eggplant is baking, melt the butter in a large skillet over medium heat.
11. Add the garlic and saute for 1 minute.
12. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through.
13. Turn the heat very low.
14. Coat the eggplant slices on both sides with the sesame seeds.
15. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
16. Stir the remaining cheese into the squash.
17. Divide the squash among 4 plates and top with 2 eggplant rolls each.
18. Serve immediately.