Peel eggplant. Cut into eight slices lengthwise and sprinkle with salt. Allow to stand for 25-30 minutes. Squeeze excess moisture.

Brush slices with oil and place onto cookie sheet in a single layer. Bake for 10 minutes on each side.

Place one teaspoon cheese onto center of eggplant slices. Roll up and sprinkle with sesame seeds.

Preheat oven to 400 degrees Fahrenheit.

Cut spaghetti squash in half and remove seeds. Cook in water for 20 minutes. Rinse under cold water and loosen the “spaghetti” with a fork. Drain well.

In a large pan, melt butter, then add garlic and sauté for two minutes. Carefully stir in the spaghetti squash and season with salt and pepper. Pour remaining cheese over squash and cook until cheese begins to melt.

Arrange eggplant rolls over spaghetti squash. Reheat for 10 to 15 minutes and serve.