I usually bake or grill ...

Slice the eggplant about 1/2 inch slices ...and brush/spread LIGHTLY with mayonnaise (regular, light or no fat) - about 1/4 cup total for about 1-1/4 lb eggplant.
Then dip the mayo coated slices in a mixture (your choice - dry Ital.seasoned bread crumbs, crushed cornflakes, a bit of grated Parmesan, and any seasonings you like - we often use Ital.seasoning, garlic and black pepper) to coat well with crumb mix. Place in single layer on baking sheet. (Or place on grill) Bake in preheated 400 degree oven about 8 minutes; flip over and bake about 6 minutes longer or until done.

Serve as is .... or top with dollops of plain nonfat yogurt seasoned with grated cucumber, garlic and fresh dill. OR serve with a heated marinara sauce.

Sometimes we make 'snacks' and 'sandwiches' out of these - after they've baked on one side - we spread with a bit ofmarinara sauce; top with some chopped pepperoni and sprinkle with pizza cheese. And return to oven for about 6 minutes. Or - you can top half the slices (chicken tenders that you've cooked work well - or slices of deli meats) with meat, sauce and cheese - and then top with remaining eggplant slices. When done, pass some heated marinara sauce.

The recipe is broadly based on an OLD (1950's!!) Sunset magazine recipe .... and we've been making versions of it ever since. I much prefer it to frying.