We've done some stuffed eggplant dishes in the past -- more along the lines of moussaka, but Liz saw a Giada episode on TV, and decided to make a riff on an eggplant timable, skipping the meat and peas, and going with a marinara, pasta and Daiya filling.
Start by peeling and slicing the two eggplants about 1/4" thick, optionally smoke it with cherry wood for 15 minutes or so, then brush with olive oil, salt and pepper and grill until cooked through. Lay the slices in a springform pan, overlapping so there are no gaps. Save a couple of pieces for the top.
Add the pasta, marinara and Daiya filling.
Fold the side pieces over the top and add the extra pieces of eggplant, and bake for 30 minutes, until everything is cooked through. Let sit for at least 10 minutes -- otherwise you'll just crush/smash/ruin the shape. Then use a very sharp knife to cut it into wedges.
It turned out great, but next time we'll try smaller individual versions, that way it can be served a little hotter and people can cut it into wedges at the table.