Eggplant, Garlic, Onion, Parsley, Spinach
Peel and slice eggplants thinly lengthwise. Soften by either steaming or grilling (or microwave with water for a few minutes). Drain and cool. Set aside.
FOR STUFFING: Sautee minced garlic and chopped onion in oil. Add 1.5 cup frozen spinach. Season with S&P. Toss golden raisins. Let it cook till liquid dries out. Slightly cool and mix bread crumbs, chopped walnuts, and egg. Fold in crumbled feta cheese. (NOTE: I used our own fresh frozen spinach. Took it out of freezer and chopped it)
Put stuffing in one end of the eggplant and start rolling. Place in an oven safe glass dish. Top with crushed tomatoes. Bake in preheated 350°F oven for 30-45 minutes.
Sprinkle fresh chopped parsley or mint on top before serving.