What should I do with eggplant?

Grill it until cooked. Peel off the skin. Throw it in a blender with Tahini, Garlic, Lemon Juice, Salt, and blend. Yummy Baba Ganouje (spelling?). Then i dip carrot, celery and capsicum sticks into it, or rice crackers. Healthiest and tastiest snack around. =)

Peel it. Slice it. Salt it on both sides and let it sit for about 20 minutes. That'll take out most of the moisture which sometimes can be bitter.
Wash the pieces under cold water to get all that salt off then dredge in flour, a little egg wash, and finally in breadcrumbs.
Sautee' or fry and they're pretty good but layering the slices in a baking dish with tomato sauce and mozarella cheese makes one hell of a parmigiana. Make sure to top the whole concoction with extra cheese.
Bake until bubbly and all the cheese has melted and browned a bit.

fry it. roll it in rraw egg then flour or cornmeal fry it good and brown. its delicious.

Throw it away before it finds its way into your mouth. :)

Ratatouille...saute it with other chopped vegetables. Onion, pepper, zucchini, mushrooms, garlic and herbs.

Slice it, dribble a little olive oil over it, salt & pepper and grill it!!

Peel & Slice half inch thick circles or thicker, make a casserole with layers of tomatoes (canned are okay), parmesan, zucchini, mozzarella, italian herbs, garlic, salt, just pile it all in there. top with more cheese & bread crumbs & bake in oven at about 350 degrees for about 30 or more minutes. Its so good.

Baked eggplant like Aldente described is one of my favorite dishes but a lot of work. Lilt's ratatouille suggestion is very good too and easier to make. I would suggest a very good olive oil for the saute. The eggplant absorbs a lot of it so good oil really makes a difference. Grilling is good too. Its all good!

it's a stubborn and difficult vegetable. Frankly, I don't know if it's worth the effort

I would draw or paint it. As a model, eggplant is great. As food? I'm not so sure...

Use it as a weapon:

Dad: son, what vegetable makes you cry?
Son: an eggplant
Dad: No, son, an onion. Are you really that stupid?
Son: I guess you've never got hit by an eggplant before.

mousakka!!! best dish ever.. sorta a varient of it anyway.. but do the whole slice peel salt rest think.. before you do anythign with it

i like eggplant.

my mom always chopped it up, removed the seeds, and then steamed it. but don't let it get mushy. then she put it in a bowl, mixed in sesame oil & seeds, small pinch of salt, pepper, a dash of sugar and a decent amount of garlic or garlic powder. then regrigerate. it's great along with rice. yum.

Eggplants are so delicious actually. There is this easy and healthy meal we make:

1. put eggplants (about 3 to 4 pound make around 10 to 12) in oven for about 30 minutes, they are ready when they become soft inside. You can check them with a knife.

2. when they are ready they can be peeled easily, shred them, add shredded tomato (about 5 or six medium) and onion (1 big one) and garlic (1) or garlic powder, you can add shredded mushroom as well.

3. put them in the pan and add 3 table spoon oil, let them cook for about 15 minutes on low flame.

4. add about 5 to 7 eggs and let it cook for another 15 minutes.

5. Bon appetit.

EAT IT?

Eggplant Pasta -- recipe from Alton Brown/Good Eats

2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper
Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

So yum