I adore eggplant. I usually use the long & skinny chinese eggplants. They have a very tender skin and are significantly less seedy. They're great grilled or roasted or even stuffed. They're outstanding in a salad.
Eggplant makes a great sauce, as well, if you mash it. It's a fabulous dip-base, i.e. for baba ganush.
It can be gassy, like any fruit or vegetable, so if prone to gas take precautions (i.e. Beano). Also, I note that if I'm in a vulnerable IBS-state, it tends to "slide" right through me, unless I whip it/mash it--I think it's the seed factor that causes that because my body will literally "spit" them out very quickly. So, don't eat it on a D-day.
When I was in University, one of my all-time favourite lunches was a grilled eggplant "steak" pita. My brother's love it in pastas.
Most people either love eggplant or loathe it.