Do you leave the skin on eggplant when cooking it?!

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I leave the skin on when slicing rounds across to coat with flour & egg to fry.
I peel the skin when dicing for stir-fry; because it can be bitter.
The lighter skinned Chinese eggplant is not as bitter.

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It really depends what you're doing with it. Personally I find that the skin often becomes quite chewy and unpleasant,(although it is perfectly safe to eat) so usually remove it.

You can make it either way, but usually the skin doesn't taste very good. Whenever I make Eggplant Parmesan, I peel the skin off.

I leave it on but the only reason is because I'm too lazy to peel them. It's a preference thing. Do what you want.

How are you preparing it? I personally don't like the skin.