Fry in oil until golden brown, flipping them to cook each side, of course. The oil will get all yucky and bubbly after a few batches, so you might need to add/change oil partway through cooking.
Place the cooked slices on a paper towel covered plate to absorb the grease.
When they cool off, you can lay the fried eggplant slices flat in a freezer bag and save them for later. When I cook them, I place the frozen eggplant in a baking dish that has a little tomato sauce spread on the bottom and spread a little more on top of the eggplant. I bake it at 350 degrees for 30-40 minutes or until it is thoroughly cooked and soft (if you don't cook it long enough it will be bitter). I sprinkle mozzarella on top for about the last 10 minutes and serve it with spaghetti.
Here is how I prepared it fresh, though! I took a tomato from our garden and put thick slices on top of the eggplant, topped with a little oregano (I just used sauce on half of them for those of us who are a little bit picky).
I baked it for a half hour and then added mozzarella.
Here was the final result...
Doesn't it look pretty?
I know a lot of people that say they have never eaten eggplant- to be honest I was intimidated by it at first, too. If you are brave enough to give this a try, let me know how it turns out!