Well, for starters, you can look
Here.Now, if you want a tastie treat... I suggest Eggplant Parmesan...
First clean and drain your eggplants.
Slice them into quarters or eights to taste...
Dredge them thru a light salted flour.
Fry in a skillet in about an inche of oil, on both sides until tender and slightly golden... usually about 3-4 minutes per side.
I suggest flipping as few times as possible.
Drain well afterwards.
For the sauce, I usually suggest a tomato puree with basil, oregano, and cumin.
If you have niether the time nor inclination to make the sauce yourself, you can run with a jarred Marinara...
You'll want to have pre-heated your oven to about 400f
Butter a casrole which will allow all of the slices to lay out flat with little overlap. then place the eggplant slices in.
Pour a thin layer of sauce over it (enough so that the eggplant isn't exposed).
Sprinkle a layer of mozerella over that (completely cover the sauce).
Add parmigiano to taste.
Cover lightly in foil to prevent charring.
Bake for 20-30 minutes.
Let stand for at least 10, it will be hot.
I usually serve it with unimaginative garlic bread and stuffed olives.
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