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Preheat oven to 450 degrees. Top and tail the eggplant. Cut into 8 slices lengthwise and sprinkle with salt. Allow to drain for 20 minutes and then squeeze out the excess moisture. Pat dry and brush with olive oil. Place in a single layer on a baking sheet. Bake for 15 minutes or until pieces begin to soften. Cut squash in half, remove seeds and place boiling water for 20 minutes. Rinse under cold water and remove the spaghetti like strands. Lightly toast the sesame seeds in a skillet. Dip the eggplant slices in the seeds then roll them wup with a spoonful of parmesan cheese inside. Heat butter in a large skillet, saute garlic for 2 minutes. Carefully stir in the spaghetti squash, season with salt and pepper and the rest of the parmesan. Transfer to a warm serving dish arrange rolled eggplant slices over spaghetti squash.
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