Set oven to 350ºF
Put on a large pot of salted water to boil.
Cube eggplant; boil in salted water until tender.
Coarsely chop the onions, peel the garlic and put them in the food processor.
Rinse eggplant with cold water to cool. Squeeze as much water out as possible. Then put in the food processor with the onion and garlic and pulse until well blended.
In a large bowl combine the eggplant mixture with the rest of the ingredients. (If mix is soft add more bread crumbs)
When well mixed, shape into rolls about 4 inches long. Brown in hot oil.
Arrange in non-reactive baking dish and cover with spaghetti sauce.
Bake for 30 minutes at 350ºF
Serve with pasta and Parmesan.