I think they're great. Indeed I just bought one today at the supermarket. And meant to purchase two of them. I've been cooking a lot of Greek food this month (intentionally). I'm planning on making Greek stuffed eggplant/aubergine, and a Greek variant of baba ganoush - which is a Middle-Eastern dip used in the same way hummus is, but containing eggplant rather than chickpeas.
Down the road I'll make both a vegetarian and a meat-containing omnivorous pair of moussakas, but that will happen later in spring. Because I have three other Greek dishes I want to make within a week's time, and two eggplant dishes at once are enough... I like the stuff, but there are very few foods I want to eat every day.
Dad used to make "eggplant pizzas" when we were young. He'd slice them into 1/2-3/4 inch disks, soak them with salt to remove bitterness. cover with his own seasoned tomato sauce, mozzarella, and whatever toppings under the cheese that suited his fancy (or was in the fridge) on a given night that he made these.
One thing one might want to try are the various Asian eggplants / aubergines. They're smaller than the standard large pear-shaped western eggplant, often are elongated, or may even be ball-shaped. They can be white or lavender, and may even have streaks of green. They are great in Chinese and Indochinese stir fries, and don't need to soak to remove any bitterness. And their skins are more palatable, so I never peel those. They work wonderfully with vegetarian and vegan stir fries, and can even be pickled.
