I grow eggplant too and think it is wonderful fresh from the garden. I just cut it into cubes, toss with salt and olive oil and cook in a frying pan when I'm too lazy to do anything fancy with it. If you have oregano, basil, thyme, or parsley any and all are great mixed in.
Sometimes I add halved cherry tomatoes to the eggplant while it cooks and mix with penne pasta and parmesan cheese or mozzerella.
Another way is to slice thickly & sprinkle with salt, drizzle with olive oil and roast the slices. Then make a sandwich using the roasted eggplant slices, roasted red pepper slices, a tomato slice and provolone or mozz cheese.