My husband is not an eggplant lover. It all goes back to a diasterous attempt I made to pickle it about 14 years ago. (He says I tried to poison him with an excess of vinegar. I say stop being such a baby, just because your eyes watered for a week!) Needless to say, the appearance of three large eggplants in this weeks CSA pickup displeased him. I had to make it good or eggplants would bear the label "gross" forever in our home.
Tonight I peeled them, cut them into thick slices, sprinkled them with a little salt and left them sitting in a colander in the sink for a half hour. This draws the bitterness out and is a must in my experience. I then rinsed them under cold water and placed them on a greased cookie sheet. I sprinkled them with garlic powder, parsley, thyme, oregano, fresh chopped basil and a bit of onion powder (an Italian seasoning mix would probably work well bt I didn't have any on hand.) I sprayed a bit of olive oil over the top and popped them in a 375 degree oven. I cooked them until they were tender throughout (this varies based on how thick you cut them but mine took about a half hour) and served them with pasta and sauce.
My husband loved them (WHEW!) and declared that the leftovers would be good in sandwiches tomorrow.