Stuffed Eggplant Casserole

Preheat oven to 425 degrees. Oil a baking pan. Toast sesame seeds by heating in a dry skillet 1-2 minutes. Make seeral slashes in eggplant fesh. Sprinkle with salt and place cut side up on the prepared baking pan. Bake 25-30 minutes until tender. Remove and let cool 5 minutes. Remove flesh with a spoon, leaving a 1/4 inch layer next to the skin. Chop eggplant flesh. In a skillet brown meat and onion. Add ginger, cinnamon, nutmeg, garlic powder, salt and pepper. Add rice andtomatoes and mix well. Spoon mixture into eggplant shells. Combine bread crumbs, sesame seeds and cilantro. Sprinkle over eggplant stuffing. Return to oven and bake 15-20 minutes.