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You have several options: Use the the broiler (or grill, as they say in the UK). Use a wok ring or similar to suspend the eggplant above your electric element. Set the element to its highest setting, cooking the eggplant by infrared. It just may take longer than the gas element would have. If you don't have a wok ring, you can use aluminum foil ...

Draining the water also helps getting rid of a somewhat bitter taste eggplants may have, especially if they are overripe. If you start with a fresh, young eggplant which is relatively light to its size (that's the best way to pick eggplants), then there's no need to bother with draining. The heavier eggplants may need draining, depending on their type and ...

Sounds like it could be the stripped down version of eggplant parm that, oddly enough, eschews the parm. I've had it a couple times in Southern Italy. Essentially, it's just layers of eggplant (with the moisture salted out in a colander, then the rounds dredged and fried), roma tomato passata, bocconcini (or any fresh mozzarella), basil leaves and sea salt. ...