MAKE SIMPLE TOMATO SAUCE

In a saucepan add pepperoni and crisp up and render fat, remove and reserve for later.

Add onion and garlic to saucepan and soften, add red pepper flakes, black pepper, italian seasoning and salt to taste. Add crushed tomatoes, diced tomatos, cream and simmer 30 minutes, add parmesan cheese and heat through.

ROAST EGGPANT SHELLS

Preheat oven to 425, line a baking sheet with foil and spray with non stick spray

Brush eggpants all over with seasoned olive oil mixture, roast on prepared pan until tender but still holding its shape, about 20 minites depending on size of eggplant.

PREPARE ANGLE HAIR PASTA SAUCE

In a skillet heat olive oil and butter, add eggplant pulp and cook until golden add onion and garlic, soften add broth and cream and lemon and seasonings add cooked angel hair pasta and cheese, remove from heat and mix well.

ASSEMBLE AND FINAL ROASTING OF EGGPLANT

Fill each eggplant shell with angel hair mixture evenly. Combine shredded topping cheese with the green onions and italian seasoning mix well and divide evenly over pasta stuffed eggplanr. Top with reserved pepperoni.

Put back into the preheated 425 oven just until hot and cheese melts, 10 to 15 minutes.

Serve with the tomato sauce.

This is good as a combination vegetable / pasta side or all on its own with a salad.