For starters Nan, why not dip sliced eggplant in an egg wash, coat it in flour/cornstarch and deep fry it? Just as an appetizer to a main dish. Serve it with some ranch dressing. The key to eggplant is to not overcook it to the point that it turns to mush. The fresher the better too.
Anyway, my Thai Basil Eggplant dish has converted many eggplant "naysayers" over...seriously. That dish is a bit more complex than just fried eggplant. I've got a nice eggplant parmesan recipe that is delicious too.
Truth be told, I'd do the Thai Basil dish though. That wins'em over every time.