For an eggplant main dish, I often go with baingan bhartha - roast/broil eggplants until charred, peel, cook with spices and is fairly flexible on finishing time.

If you want something bulkier, I recently made baked achari baingan - which called for some slightly more obscure spices, but went in the oven to be cooked and forgotten about.

OH! Also - imam bayildi always sounds like an extravagant dish, but it's really another put it in the oven and forget about it one - and it works well (though not as indulgent) with a very small amount of oil. That would also go to your parsley and lemon