I love eggplant lasagne but I'm not sure that DH is ready for it again because I made it last week.
I do parmigiana too.
And dip/spread.

I thought that stuffing and baking them might be nice but I have no idea how to stuff them - I used to do zuccinis stuffed with breadcrumbs and parmisan with a tomatoe sauce. Do yu think it would work for eggplant? How long would I have to bake them?

ETA - I have lots of yoghurt at the moment too. A recipe that involved yoghurt and aubergine would be fab...

If they weren't so smooth and shiny and purple I would be able to resist them