Here is a recipe for a vegetable tian (kind of a rattatouille) that is amazing using eggplant.
Click Here for Vegetable Tian Recipe
For normal use, I usually slice the eggplant into medium slices, then put in a container which has a lid. I add 2 teaspoons of olive oil, a pinch of sea salt, crushed black pepper, then close the lid and shake until coated.
Then I lay them out on a plate and dust with Indian Chili powder.
I grill them up on the BBQ until cooked. Usually that is enough, but if you want it to be melt in your mouth, then you can then put them in a baking dish and cook at 200C for about 10 min more.
Another suggestions if to cut into slices, fry in a pan with Pam and a touch of olive oil (plus spices). Then transfer to a baking pan and cover with a finely chopped tomato and onion (like salsa) with herbs (basil, oregeno, thyme).
Click Here for link to Pix of Grilled Chili Eggplant
Before I did IP, I loved Eggplant Parmesan. I havent tried this yet, but here's what I would do to make a close approximation without the cheese or bread crumbs.
1. Beat 1 egg white with a dash of sea salt.
2. Pour a package of Mushroom, Leek, or Chicken Soup into another bowl.
3. Dip sliced Eggplant into the egg white to cover. Then dip into the soup mix to cover.
4. Fry in a pan with 2 teaspoons olive oil until golden
5. Place all fried eggplant in a baking pan and cover with a thinly slided tomato on each piece. Sprinkle tomato with herbs, sea salt and pepper.
6. Bake for 5 min at 200C.
7. If there is any soup mix left over, add enough hot water to make a side dish of soup.
I have also used Eggplant cubes in grilled kebab skewers... fish, turkey, chicken, and beef all are good. Also add yellow pepper (Paprika), zucchini, and tomato.
Click Here for Grilled Kebab Skewers with Eggplant