My in laws are from Singapore...over there they call eggplant Brinjal
[?spelling]...Jim cuts the eggplant into slices about 1/2" thick, washes it with sea salt, pats it dry, scores the slices - but not the skin [in the same pattern that you see on glazed ham].
He then spreads the slices out on a plate, places in the microwave for about 1 min. [this helps speed up the cooking process]
- heat a small amount of virgin Olive oil in an open frypan...place the slices in, sprinkle with tumeric and/or a good curry powder/paste [if you like curry that is] - sometimes he puts a bit of Paprika on [more for the colour than taste I think]...flip the slices a few times until they are cooked through - the flesh of the eggplant will change colour - becomes sort of opaque - let them drain a bit on paper towels and serve.

He LOVES them.

S.