Also known as eggplant here in the States. It won't hurt them raw but mine tend to not eat that much it when offered. I split them and toss them in the run. I think they kind of peck out the seeds and leave the rest.
Oil, spray, or grease a glass baking dish, peel the eggplant/aubergine (unless you are using a Japanese variety. Those skins are sop thin you don't have to peel them, but I do anyway), slice it and make a layer on the bottom of that baking dish. Cover that with tomato sauce spiced up however you like. I like a sauce with onions, garlic, basil, and oregano, but suite yourself. Do another layer of eggplant, then a layer of sauce. Repeat until you are finished. Top with a cheese of your choice. Parmesan is the traditional cheese but many others will work. Bake until the eggplant is cooked. I'd have to look up temps and time, can't remember that off the top of my head, but just google eggplant parmesan to get that.