We have eggplant at least once a week when available. We usually make a roasted vegie salad. We toss the EP, brussel sprouts, peppers, or whatever is around that's fresh. in a little olive oil, season and in a 500 deg. oven. goat, feta, etc. some balsamic. done!
Pick. They are best picked before they ripen all the way. There should be a small vine nipple and sliced off the vine.
Store. Best way to store fresh EP, is not to store it. If it's a must, then wrap in plastic and keep in icebox. couple days max.
Prep. If the EP has ripened it will have a lot of seeds. I usually remove them.
I usually peel and slice lengthwise 1/2 to 1" thick. Then spread one layer on sheet pan and salted with kosher salt. Flip & more salt.
When there is sufficient juice extracted I rinse and cube. I do the same for parm. but not dice.