First: Eggplant Parmigana from the Vegetarian Epicure. Can't remember of it's from the first or second book. Always get raves.
Second: A recipe using Japanese eggplants quartered lengthwise and stuffed with masala. Tied up again with baker's string and braised. It's in Lord Krishna's Cuisine by Yamuna Devi. Great wrapped in a chapati and eaten like a burrito.
miso-glazed (either broiled or grilled)
grilled and topped with slices of heirloom tomato, fresh summer basil pesto, and ricotta
When eggplants are gorgeous in the summer market I make a big moussaka, chill it, and cut it into twelve portions. Each one gets wrapped in Saran then taped into a plastic bag and frozen. Six dinners for two, yayyy. Moussaka: First layer, I slice the eggplant and bake it for a while in a hot oven as I don't want to fry it, which is traditional. You want about three slices deep of eggplant in this layer. Second layer, saute ground beef or lamb with onion, add a small can tomato sauce, chopped parsley, salt, season generously with cinnamon and lemon juice. Put on top of eggplant. On top of this I put a whole bag of shredded Mozzarella cheese. Top layer: make a cream sauce with 1 stick butter, 1/2 cup flour, salt, 4 cups milk. Beat two eggs in bowl, beat in some hot sauce then return to pot (so egg won't scramble). Pour this Bechamel Sauce over the meat layer. Bake about an hour until brownish. Having Moussaka in the freezer feels like money in the bank.
All of the above, plus I always make extra fried slices to make tomato eggplant sandwiches.
Eggplant was on sale this week, so made eggplant parm, moussaka, caponata and baba gonoush for weekend, grilled a couple and had on sandwiches, more sandwiches with fried, and going to make Chinese stir fy eggplant with the rest.Never get tired of eggplant.