I never peel eggplant but I do salt the slices to pull out any bitterness. Only takes a few minutes. Then rinse and pat dry. I like it baked (like fried but less calories), parmesan, but I also make a casserole. Dice into 1 inch cubes. Put in bottom of casserole dish. Next layer is ground beef (turkey, sausage, etc.) that has been cooked with onion and garlic. Next a layer of diced tomatoes (prefer fresh but can use diced canned but will have more juice). Bake covered in oven at 350 degrees for 30-40 min (until eggplant is soft). Add shredded mozzarella cheese (we like lots and lots and return to oven uncovered until cheese melts. Stir or leave in layers. We love serving this with crusty or sour dough bread for dipping in the juice.