Get the grill out! These are wonderful grilled. Just slice 'em lengthwise - about 3/4 inch thick, marinate in whatever - your favorite Italian dressing, some balsamic vinegar and herbs, soy sauce, garlic and ginger and a little oil - and grill!
Or roast - either cut in 1 inch cubes, or wedges, or lengthwise slices; again with the marinade, then roast at 450 for about 10 minutes.
I love those eggplant - they're so pretty!