If you are like me, and have not done much cooking with eggplant before, I implore you to change your ways.
Something wonderful and delicious happened to the eggplant as a result of the roasting and the baking. It turned into this savory, buttery, soft, flavorful, melt in your mouth lunch. I have always liked eggplant at restaurants. Never been brave enough to make it myself. Those days are over.
If you want to try it, here is what I did:
Slice up the eggplant (I used 3 small ones) and put a bit of olive oil and salt on it. Roast it at 425 degrees for about 8 or 9 minutes on each side. Slice up the tomatoes (I used 2). Chop up a small onion and saute it in some olive oil for about 3 minutes. Throw in some chopped swiss chard (I used one bunch) and let it wilt down. Layer 1/2 of the eggplant, 1/2 of the tomatoes and some sliced fresh mozarella (I used one small ball) and some chopped basil (I used 4 leaves). Then add the swiss chard, the rest of the eggplant and the rest of the tomatoes. Finally add a tablespoon of olive oil to 3/4 cup of italian bread crumbs (I did not make my own) and pour that over the top. Bake at 350 degrees for about 30 minutes. I used an 8x11 pan for this.
P.S. All you eggplant afficionados please tell me about your favorite way to fix it.