OK, so I’m not really going to include a recipe here. But what we did was bread and fry up some sliced eggplants (you know, dip slices in a little beaten egg, then dredge in seasoned breadcrumbs). We did do a little experiment with salting half the eggplants first, which I seldom do. I have found that when making ratatouille or baked eggplant, that, as long as the eggplant is super fresh, I never need to peel or slat. However, the slices we slated and drained first soaked up less fat when frying. Other than that, they were the same.
We then made little sandwiches with two eggplant slices and mozzarella, baked until all melty and topped with a tomato coulis. Use a simple recipe here..just tomato, garlic, s & p, and a little olive oil. Some recipes like to drag the ginger or honey into the mix, but it would overwhelm here.