I do the salting thing because I prefer a milder taste. Then spread the slices on a cookie sheet and drizzle with a bit of olive oil and season with salt and pepper. Then pile a bit of combined shredded parmesan and romano cheese on each slice. Broil until a nice golden brown and serve with marinara sauce. Yummy. And they’re better the next day.
On preview, it’s pretty much the same as NicePete’s recipe but for me the cheese isn’t optional. 
Here’s another one, if you like an eggplant dip (I don’t really measure, sorry):
Peel & cube eggplant
toss in olive oil & roast with a bit of salt & pepper at 350 until soft
puree cooked eggplant (a regular blender will work if you don’t have a food processor, but it will take longer and you’ll have to stop and scrape down the sides a lot) - set eggplant aside
In a pan, heat some olive oil, then add some onions, saute until soft. Add fresh chopped garlic (jarred will do, but don’t use garlic powder or garlic salt), saute a minute or two, then add chopped, seeded plum tomatoes (about a cup or so) and a dash of balsamic vinegar. Simmer until tomatoes are nice and soft, adding a little more vinegar if necessary, but don’t let it get too watery. Stir the tomato mixture into the eggplant, add salt & pepper to taste. A spoonful of plain yogurt makes it nice and creamy, but isn’t necessary.
Good with pita chips/veggies, or as spread on sandwiches instead of mayo or mustard.
Red onions, specifically, chopped into small peices.
As a connoiseur of Asian cuisine, I particularly like to make a nice Sichuan eggplant stir-fry. You can easily find a recipe online, but what I usually do is slice the eggplant into 2 inch pieces, shallow-fry it first, drain well so that it’s not too greasy, and then bring to boil a sweet and spicy sauce made from honey, hoisin sauce, plum sauce, lemon juice, soy sauce, and jalapenos (this can be modified however you choose). Toss in some garlic and/or ginger too if you like. Quickly stir-fry the eggplant with the sauce, remove, and serve.
A note of caution: if you’re not used to stir-frying, this recipe can be a little tricky, simply because it’s really really really easy to get eggplant greasy- especially since you have to shallow-fry it first anyway. I know when I firstmade it, the eggplant was quite possibly the greasiest thing I had ever cooked (and I hate greasy foods, so I didn’t want to try it again for a while). You really have to drain well by putting the eggplant after the first frying on paper towels and pressing them to get as much oil out as possible, and then very very quickly doing the stir-fry at high heats.
Hope you like your eggplant however you cook it!
I cut it in 1/2" slices, brush them lightly with olive oil, and grill them on the barbecue until they are softened and striped with black. Then arrange the slices on an attractive dish, drizzle them generously with your very best olive oil, sprinkle them with coarse salt and chopped Italian parsley and a few drops of red wine vinegar. Serve them at room temperature as an antipasto course before your grilled Italian-style garlicky lamb chops.
Marinate for about 15 minutes, then brush on left-over marinate as you grill. Tender takes very little time, like 5-10 minutes. don’t ask says it’s out of date, but I still do the salting and pressing thing because the eggplant tastes better if you do it.
I am suffering from insomnia, self-inflicted.
I hadn’t heard the “don’t salt” advice don’t ask gives. This recipe calls for doing it, and it’s delish. I’ve shared it here before and everyone who makes it raves!
RATATOUILLE
1 eggplant
salt
1/4 cup olive oil
1 onion, thinly sliced
1 yellow and 1 red bell pepper, sliced
2 cloves garlic
1 can peeled tomatoes, undrained
1 tsp thyme
1 tsp oregano
pepper
Cooked rice
Cut unpeeled eggplant into long strips, then cut strips down to about finger-length size. Put in colander, sprinkle with salt, and let drain for half an hour.
Heat olive oil. Saute onion in it for 5 minutes, then add peppers, garlic, and tomatoes and stir well. Mix in thyme and oregano.
Rinse eggplant and dry it. Add to pan. Cover and simmer over low heat, stirring now and then, til soft–about 20-30 minutes.
Season to taste w/salt and pepper. Can be served hot or at room temperature. Service over rice.
at the Farmer’s Market yesterday, we saw the cutest white eggplants for sale. i rarely cook eggplant of any hue, so i didn’t buy any (having no idea what to do with them if i had). do they work just like the regular uhhh, purple? eggplant? ehhhh aubergine variety?
Have you tried olive or sesame oil?
I’ve always hated eggplant, but I was at a party and had some of this:
It’s the only acceptable use for eggplant that I know of. (sorry eggplant lovers)
I loathe eggplant, and have ever since the time I told my mother I ate it when I didn’t; she dug it out of the trashcan, washed it, and made me eat it. So my best recommendation would be to give it to Gallagher so he can smash it instead of a watermelon.
Jesus.