Eggplant....

I just bought one yesterday. It had a recipe on the tag for eggplant pizzas. Im going to try it soon, I dont remember exactly but I think you:
Pre heat 425, slice the eggplant into 1/2 inch slice, brush each slice with olive oil, then pasta/tomato sauce, top each slice with a leaf of fresh basil and mozzarella and bake til done, probably 30-45 min I would assume.

We eat something similar to what Serena described below, but we call it eggplant parm. But it's basically just eggplant with a bit of oil, breadcrumbs, some red sauce and some cheese. It's quite tasty, and very low calorie. I can eat 6 slices for about 500 calories.

Baked eggplant parmesan. Martha Stewart has a great recipe, just search for it on her website.

That Sri Lankan recipe sounds delicious-- I will look for it!

One of my favorites is a north/central Indian recipe - Baigan Bhartha. There are a ton of recipes for it online, all a little bit different. It's a dish that's usually loaded with other veggies too!

Definitely try it layered in a vegetable terrine too, say--one with potatoes, zucchini, bell peppers, tomato sauce and a fresh herb or two.

LOVE Eggplant, but only started eating it a few months ago....
http://marysforkandspoon.blogspot.com/2011/10/new-love-affair.html
this is one of my favorite ways to cook it - so YUM!

Take a medium eggplant, peel it (I use a carrot peeler) and chop it into 1 inch cubes (approx). Cut up red bell pepper and yellow bell pepper, and chop up 2-4 cloves of garlic (you can also add a chopped red onion of you like them). Put it all in a roasting pan and toss the veggies with 1/3 cup olive oil, 1 1/2 tsp kosher salt and 1/2 tsp ground black pepper. Roast at 425 for 40 minutes, stirring once.

Take 1/3 cup fresh squeezed lemon juice, 1/3 cup olive oil, 1 tsp. kosher salt and 1/2 tsp pepper and mix together. Use this as the dressing for the vegetable/pasta or rice mix.

I usually mix the roasted veggies (drippings and all) with 2/3 of a box of mini-penne pasta, about 1 cup of sundried tomato and basil feta cheese (crumbled) and dressing to taste. The recipe's dressing is too much for my palate, but you may like it. You can also add fresh basil and toasted pine nuts, or you can mix it with orzo instead of pasta.

The roasted veggies in this are so yummy that I usually eat quite a few of them before they make it into the pasta.

Ratatouille! The dish, not the movie.

1 medium onion
2-4 cloves garlic
1 eggplant
1-2 bell peppers (I usually use 1 red and half a yellow for color)
1 large (or two small) zucchini
8 oz. mushrooms (I use crimini or button)
1 28oz can tomatoes, whole or crushed
Lots of basil and oregano, but I just use a heaping palmful of Italian herb blend.

Basically, cook the onions and garlic in some olive oil, cut up the veggies to roughly the same sizes, add and stir in batches (if you add them all at once, there won't be any room to stir!), drop in the tomatoes and herbs, and let it simmer for a bit. At least 25 minutes. If using whole tomatoes, crush 'em up when you pour them in. My recipe also says to boil it at the end to get rid of most of the liquid, but I don't always do that. Sometimes I add black olives.

This is super tasty, a great way to eat lots of veggies, and something I make all the time. It's even better as leftovers!

Eggplant with garlic sauce, every time. You can omit the tofu here and just use eggplant, but the tofu is pretty delicious in it.

http://blog.fatfreevegan.com/2006/08/eggplant-and-tofu-in-spicy-garlic.html

bump

For those who may be limiting fats in their diet ... when you saute or fry eggplant, it will soak up oil like a sponge so you end up using much more oil in the recipe than you planned. I've had excellent Thai, Japanese, and Indian dishes based on eggplant, but unfortunately I couldn't tell you their names.