Here's a recipe from the TV show Good Eats for Eggplant Parmesan. I think it is what they would describe as a deconstructed recipe - the taste elements are there, but it's not the traditional method of putting them together.

Eggplant Parmesan

1 medium to large eggplant (peel, slice, salt well, let drain for 30 minutes, rinse, wring out moisture, cut into strips)
1 tablespoon olive oil
1/4 teaspoon minced garlic
1 pinch red pepper flakes
Wilted eggplant strips
1 small tomato, seeded and diced
3 tablespoons cream
1 tablespoon fresh basil, cut into strips
1 - 2 tablespoons shredded Parmesan cheese
Seasoned fresh bread crumbs (maybe fresh parsley chopped in it)

Once you've got the eggplant ready to go, this takes about 1 minute to cook. Each ingredient gets added to a saute pan and you shake/stir it about 10 - 20 seconds before adding the next one. Use your cooking judgment.

Heat the olive oil. Add the garlic and pepper flakes, saute 10 seconds. Add the eggplant and saute maybe 15 to 20 seconds. Add the tomato and give it 10 seconds more. Stir in the cream, 10 seconds, and then the basil and Parmesan cheese. Garnish with the bread crumbs before serving.

You can double it, and it would take 2 minutes to cook.

I haven't tried this, but plan to this weekend. Last week eggplants were on sale for $1 each. Maybe they have some leftover from that at a good price.

How to pick an eggplant: Heavy for size, tight shiny skin, no blemishes. Look for blossom end that is a purple-covered indentation (male) instead of a brownish larger scar (female).

Here's another recipe I'll try:

Grilled Eggplant Steak Style

1 eggplant, unpeeled. Salted and drained for 30 minutes, then rinsed and wrung out.
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
1/4 cup steak sauce
2 tablespoons honey
(Romano or Parmesan cheese, shredded)
Toss the eggplant slices in the sauce. Place them on a rack over a jelly roll pan (that's a cookie sheet with sides) under a hot broiler or use a barbecue grill. Broil until slightly charred around the edges. Ready to eat, or sprinkle liberally with grated Romano or Parmesan cheese and broil until cheese melts.

This sounds like an interesting marinade for meats, too. I'll try that sometime.