i adore the flavour of eggplant and so i never bread it, even when i was not doing induction.

i sautee mine in olive oil and then sort of substitute it for pasta in italian dishes. yum!

also, grab a cookbook with the greek dish 'moussaka' in it - it's a great dish with eggplant, ground beef and a wonderful cheese sauce on top.

i've not tried this but a friend said that after slicing, coat the slices in natural sea salt and leave on a paper towel for 20 minutes. then rinse the salt out. she said it's amazing how much 'junk' the eggplant sweats out!