When I decided I wanted to include eggplant in some of my breakfast vegetable dishes, I was overwhelmed by the instructions for preparing this vegetable. Some recipes tell you to roast it until it collapses. OR you slice it and soak it in salt water. Or you puree the seeds and put them back in place. (Okay, I made that one up.) These instructions for dealing PERFECTLY with an entire eggplant prevented me, for a long time, from realizing the obvious:
You can cook an eggplant a little at a time.
Keep your eggplant in the fridge. Cut a few slices and work your will on them. You can nuke a slice and drop it into a sandwich. Cover the cut end of the remaining plant in plastic and put it back in the fridge. Treat your slices like any "almost ready to eat" food. You can enjoy eggplants even if you don't like eggs. They couldn't be easier. Tasty, too.