Preheat oven to 400 degrees. 

Slice spaghetti squash in half length wise.  Remove seeds.  Spread olive oil along inside of the two halves of the squash and sprinkle with salt and pepper.  Into the oven for 50 minutes.

Slice eggplant into ¼ inch thick round slices.  Layout on paper towel and sprinkle with kosher salt.  Let stand for 20 minutes.  After 20 minutes using the paper towel pat out any excess liquid from eggplant.

In a blender or food processor, grind up 30-40 tomato herb to create a crumb mixture.

Dip eggplant slices into the flour, then egg, then into pasta chip crumb mixture and then place on oil coated cooking sheet.  Bake for 15 – 20 minutes until golden brown.

Pull both the spaghetti squash and eggplant out of the oven.  Increase oven temperature to 450 degrees.

Using a fork, rake the insides off the sides of the squash but leave in the flesh.

Spread a tablespoon of marinara sauce on the top of each side of the spaghetti squash. 

Lay 3 of the cooked eggplants pieces in each half of the squash.  Layer the remaining marinara on top of eggplant. 

Top each half with mozzarella covering the top of the spaghetti squash.  Into the oven for 10 minutes until the cheese is bubbly and edges are golden brown.