So. I pretty much made this and knew I had to share it. It was SO GOOD. I think Josh may even like this eggplant.
First you cut open, score and salt the eggplant. Let it sit for 30-45 min, then squeeze out the excess water, rinse and pat dry. Spread olive oil on both sides and add some pepper. Put a few fresh thyme sprigs on a baking sheet lined with parchment paper and put the eggplant face down on the thyme sprigs. Bake in 400 degree oven for about 45 minutes.
The tomato sauce was pretty simple. Chopped onion, garlic and one plum tomato (this was for one serving). Cook over medium heat, add about 1/4 cup water, cover and let sit for 10-15 minutes. I used a potato masher after it had cooked and threw in some fresh basil (Yes!! First time cooking with my own homegrown basil!)
The chicken was rolled up with ricotta/garlic powder/pepper mixture inside. Cooked in olive oil, water and cooking wine.
Mmm! That eggplant was so so delicious!! Yum-o!!
EDIT: Hannah reminded me with her comment that I had forgotten to write where I got the info to cook the eggplant this way. I wish I could take the credit, but I found it when searching the internet for "baked eggplant." Recipe/technique found here.