2 sm. eggplant, 3/4 - 1 lb. each
Salt
1 tbsp. salad oil
4 oz. thin spaghetti, broken into 2 inch pieces (1 1/3 c. dry)
1 tbsp. butter
1/2 c. chopped onion
2 c. spaghetti sauce
Pepper
1 c. sm. curd cottage cheese
1/4 c. Parmesan cheese
Oregano
8 oz. Mozzarella cheese, cut into strips

Cut eggplants in half, lengthwise. Carefully remove pulp, leaving a shell 1/4 inch thick. Cut eggplant into 3/4 inch cubes. Sprinkle shells and cubes with salt. Let stand 15 minutes.

Preheat oven to 350 degrees. Drain eggplant, toss cubes lightly with oil. Place on baking sheet and bake for 15 minutes - fork tender. Meanwhile cook spaghetti and drain.

In saucepan, melt butter, add onion and saute until soft. Stir in spaghetti sauce, season to taste with salt and pepper. Simmer 5 minutes.

Add eggplant cubes, cottage cheese and spaghetti to sauce and stir until well mixed. Spoon mixture into eggplant "shells". Sprinkle with Parmesan cheese and oregano. Bake 10-15 minutes. Top with Mozzarella, bake for another 10 minutes until cheese is melted and filling is hot. Serves 4.