I was uncertain about this one, but I wanted to embrace the spirit of Vindicate the Vegetable. I jumped right in, and found a recipe that didn't involve deep frying anything, and prominently featured eggplant.
2 1-pound eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
1/2 cup chopped onion
2 garlic cloves, minced
1 28-ounce can Italian-style tomatoes
3-6 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1 cup crumbled soft fresh goat cheese
8 fresh basil leaves, thinly sliced
Arrange eggplant rounds on prepared sheets; spray tops with more oil.
Sprinkle with salt and pepper.
Bake 10 minutes.
Turn rounds over and bake until tender and golden, about 10 minutes longer.
Remove from oven. Reduce oven temperature to 350°F.