One of our recent dinners consisted of Eggplant Parmesan prepared with the eggplant from my CSA bag (or Aubergine, as my British husband refers to it), topped with pesto made with frozen basil from my bag several weeks ago.
Slice eggplant into rounds approximately 1/2 inch thick. Dip in egg and then coat with panko crumbs. Bake at 350 for 10 minutes, flipping slices midway.
Line baking pan with tomato sauce. Layer with eggplant then mozzarella, ricotta and shredded Parmesan. Top with pesto or fresh basil. Repeat. Bake for 30-40 minutes until eggplant is tender.