I'm sorry for a later response, but hopefully it can help someone else -- I've been trying to find uses for the super-cheap eggplant at the farmers market now and had a good experience with an eggplant/pesto combination.
First, I fried the eggplant in some olive oil (just cut it in half lengthwise and dropped it in the pan). There are probably better ways to do this (perhaps crosswise slices?). Then, I drained the eggplant on a bed of paper towels to try to soak up excess oil. While that's draining, throw some fresh basil, a clove or two of garlic, sprinkle of parmesan cheese, some toasted pine nuts and a bit of olive oil into a food processor (or blender). Pulse, then add a bit more olive oil and mix again. Spoon your pesto onto the flesh-side of the eggplant, bake in the oven at 350 just until pesto is a little bubbly and cheese is melted (about 5-10 minutes).
Sorry this is so imprecise, I hope it is understandable!
P.S. Here's a recipe for pesto if you're not comfortable just eyeballing it: http://simplyrecipes.com/recipes/fresh_basil_pesto/