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When I grew up Eggplant or Aubergine as my father called it was not a "hip" veggie but somehow my father, who had this strange, artistic streak about food, loved it. He would come home with a big aubergine and carefully prepare it (my mother was a jolly "boerevrou" (farmer's wife) type and only made "boerekos" (farmersfood).
Strangely enough I talked about my father and his eggplant last week : He would cut it in slices, de-salt (as they used to do) and then fry in vegetable oil until crispy. Then we would get THE LECTURE: Aubergine is the perfect substitute for meat. Where he got that idea from, I don't know (he's passed on 31 years ago this Oct.)
If I remember correctly I was the only child who ate the aubergine with him.

My Mother would prepare it that way too. Liz18

I like to cut in half then stuff in as much peeled garlic as it will hold, drizzle a little olive oil--bake till soft & squishy.
Use as a spread on crisp thin toast.

I love it too Lydia's mommy, welcome to you, I amy have missed the introductions

CC I didnt know that about nightshade veges and arthritis booo hooo.

I've never had it that way Annie and Fey Hag, I'm going to try them out one day soon.

What's happened to Pussil, girls? I have missed this obviously.

I make eggplant parmesano...one of my all time favorites. I love egg plant just sliced thin, breaded and fried too. I also love spaghetti sauce with egg plant over pasta. delish!

Now this is sounding better some real ideas how to serve the noble Eggplant /Aubergine..my daughter coarsely chops it and in it goes with her stir fries..she loves it.
I can see perhaps where your father likened it to 'meat' Crys. It does have a chewy texture if not overcooked..
I fried some but it soaked up SO much oil I wondered just how healthy that would be..it seemed to positively guzzle it up and beg for more in the pan..where did I go wrong? I used pure virgin olive oil too but it was far too much and I had to add even more to the cooking.