Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.
Preheat a grill or grill pan over medium-high heat. Generously brush both sides of eggplant slices with oil; sprinkle with pepper and herbs of choice. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom. Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

EASY EGGPLANT PARMESAN RECIPE   recipezaar.com#220757
55 min | 15 min prep
SERVES 4

1 large eggplant, peeled and cut into 1/3 inch slices
1 egg beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheese

Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.

Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper. Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. Bake 20-25 minutes or until mixture is bubbly.

EASY EGGPLANT PARMESAN Pam Anderson, allrecipes.com
"A healthier, no-fry solution for this American version of an Italian favorite."
Prep Time: 25 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 15 Minutes Yields: 4 servings

2 medium eggplants, peeled and thinly sliced into 1/2 inch Rounds
1 tablespoon salt
1 egg, beaten
1 1/2 cups plain bread crumbs
2 cups tomato sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
1 teaspoon dried basil

  Heat oven to 350 degrees F (177 degrees C).
Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.

EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO 
(Bon Appétit, April 2000)

1 egg, beaten and mixed with 1 tablespoon water
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tomatoes, sliced
1 eggplant, peeled, sliced into 1/4-inch rounds
½ cup mayonnaise
2 teaspoons thyme leaves
1 loaf French bread, sliced in half lengthwise

  Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheet pan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on the bread. Slice sandwich into 4 sections.

HEARTY EGGPLANT PITA SANDWICHES WITH PEPPERS, CUCUMBERS & TOMATOES
(Bon Appétit April 2000)

Sauce:
1 C nonfat plain yogurt
1/2 C mayonnaise
1 7-0z jar roasted red peppers, drained, chopped
1/3 C packed fresh basil leaves, thinly sliced
1 large garlic clove, pressed

Sandwiches:
vegetable oil spray
1/4 C olive oil
1/4 C balsamic vinegar or rice vinegar
1 1/2 Tbs dried oregano
2 eggs
2 Tbs water
Fresh breadcrumbs from french bread
All purpose flour
1 med. eggplant, cut crosswise into 1/4” slices
6 pita bread rounds
2-4 tomatoes, sliced - depending on size
1 cucumber, cut diagonally into 1/4” thick slices
1 7-oz jar roasted red peppers, drained, cut into strips, or fresh red peppers, cut into strips and sauteéd in butter until tender and browning.

Sauce: Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. 

Sandwiches: Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 Tbs water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour; dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets. Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve. Makes 6 servings.

Thai Basil Eggplant (thaitable.com)
This is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids. American or Japanese eggplant can be used in this recipe.

1 tablespoon vegetable oil
1 bunch basil leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons fish sauce Or soy sauce
2 eggplants
2 chili peppers (or ½ tsp crushed red chilies)

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with rice.

STIR FRIED CHINESE EGGPLANT  Submitted by member Nancy Cobble

4-5 small eggplant, cubed into 1/2" pieces
1 yellow summer squash, cubed into 1/2" pieces
4 green onions (scallions), chopped using both white & green parts
2 cloves garlic, chopped finely
3 small hot red peppers (Thai chiles), chopped with seeds
1 jalapeno, seeds removed, chopped
1/8 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup sherry or white wine
2 tsp. cornstarch
water

Put garlic & pepers into balsamic vinegar mixed with soy sauce to marinate. Heat about 3 Tbsp. of oil in a wok over high heat. When hot, stir fry half of the onions briefly, then pour balsamic vinegar mixture into wok. Stir fry for 30 seconds, then add eggplant and squash. Cook these until they are well coated. Pour in 1/4 cup of sherry and 1/4 cup of water; put lid on and cook for 10 minutes over high heat. Check, stir, and add more water as needed to prevent sticking. Put lid back on for 10 more minutes. Mix 2 tsp cornstarch into 1/4 cup of cold water, and pour into mixture. Stir until it thickens, and add more water as needed. Add the remaining green onions, stir and serve over rice.