Today I am using the eggplant that I found at the farmers market in Westminster earlier this week. For this recipe I wanted to go in a different direction than a traditional parm while still sticking loosely to the same theme. I’m not really sure if this is more of an eggplant parm or a lasagna, but it is delicious. Because these eggplant are long and narrow I decided to cut them lengthwise so I would have a nice platform for the stuffing. Three of these medallions along with a helping of pasta is a satisfying lunch for any day.