It tasted delicious:
My classy neighbor has been bringing me fresh veggies from a local farm almost every week since I moved here, and recently I found among the surprises in the bag she brought over a couple lovely eggplants. So I sliced them thin over the top of my scalloped potatoes, sprinkled chili oil over that, and layered on some cheese. Then I nuked it all in the NuWave infrared/convection oven until the top was crunchy and brown.
When I make scalloped potatoes, it is usually in quantity and I start out in the microwave and then put portion-controlled servings away in the freezer to pull out and bake another day, adding something different each time. Eggplant is related to the potato, so maybe that wasn't awfully different, but it was the first time I made it that way. Usually I slice the eggplant thick, dip the slices in beaten eggs and then in romano cheese and fry them up in butter until soft.