We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.)
How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a few mins; placed stuffed eggplant in a single layer in a 9×12″ baking dish; heated chicken broth and tomato mixture in a small pot and then poured over the stuffed eggplant; covered the baking dish with foil and baked for 30 mins, then removed foil and baked for an additional 25 mins. (June 2016)
Note: I found the filling to be under-seasoned.
Cooking Adventures 