When little d and I picked out an eggplant a few weeks ago and after racking my brain for 10 minutes (since the only thing I ever did with eggplant was oven roast and mash into baby food!), I went to my default: Pinterest. The recipe is super cake and this stuff was like bruschetta gone to heaven. LOVED it.
Unfortunately the link to the blog no longer works (stinks when that happens) but what I remember was you slice the eggplant long ways SUPER skinny, brush it with olive oil (on aluminum foil lined baking sheet), bake 10 minutes at 350, then take out and top with tomatoes and a dash of cheese (I used meunster), and cook it another 10. I know, I know eggplant seems questionable but seriously it was divine.
420 degrees for 20 minutes (haha get the pun??) the veggies will be slightly bendable with a bit of a crisp. There have been dinners that I have eaten an entire pan of these vegetables on my own, they are just that good!