Stuffed Eggplant: 1 eggplant olive oil 1/2 teaspoon cumin 1/2 teaspoon coriander 1 clove garlic, finely chopped 2 tomatoes, diced bay leaf 1 cup ricotta cheese 1/3 cup grated parmesan cheese 1/2 cup ham or bacon or sausage, chopped (optional) salt and pepper 1 egg, beaten Preheat oven to 400. Cut eggplant in half from the stem down (hotdog way not hamburger way). Place skin-down on a baking sheet and roast for 20 minutes. Remove and let cool slightly, but keep the oven on. Scoop out the fleshy part of the eggplant with a spoon, preserving the eggplant skins.
On medium heat, saute the cumin, coriander and garlic in olive oil in a large skillet for several minutes. Add the diced tomatoes and a bay leaf and saute for another 5 minutes, until juice from tomatoes has reduced slightly. Throw in the eggplant and mash with a spoon until the mixture is of an even consistency throughout, saute for another 5-8 minutes. Turn the stovetop heat off, stir in the salt and pepper and ricotta and parmesan cheeses. Remove the bay leaf. Once mixture has cooled slightly, stir in the beaten egg.
Turn the oven down to 375. On a baking sheet, scoop the stuffing into the skins of the eggplant. Bake for 30 minutes. Top with parmesan cheese. Serve.