Peel the eggplant and cut lengthwise into slabs about ½ inch thick. Use your knife to cut around and remove most of the seeds. You can leave them if you wish. I cut most of them out, but left a few for texture. It would be hard to get them all out without wasting most of the eggplant.
Finely dice the eggplant and place on a triple layer of paper towels. Sprinkle generously with salt. Allow to sit at least 15 minutes to draw the water out of the eggplant.
Add the oil to a medium skillet on medium heat. Add the diced onion, jalapeño and eggplant. Cook, stirring frequently until cooked through and lightly browned.
Remove the vegetables from the pan to a small bowl and set aside.
Add the butter to the skillet and melt. When the butter is bubbling, sprinkle in the flour and stir constantly for about a minute to cook the flour. Don't let the roux (butter and flour) brown. Country gravy needs a white roux. Slowly pour in the milk, whisking constantly as you go to avoid lumps. Add the cream and the eggplant mixture back into the gravy and stir to combine.
Add the Worcestershire sauce, Tabasco, and BBQ seasoning. The BBQ seasoning gives the gravy that hint of sausage without it actually being there. You can also leave it out.
If the gravy is too thick, add more milk or cream. If it too thin, you can cook a bit more roux in a separate pan and add it to thicken the gravy. Avoid using cornstarch as it makes the gravy gummy.
The amount of salt and pepper you add is strictly up to you. If a lot of the salt drained off into the paper towels, you may need to add more. You also want to be generous with the freshly ground black pepper. Country gravy needs to be seasoned properly or it tastes like wallpaper paste. Done right, this gravy is quite tasty!
Serve over piping hot biscuits, right out of the oven.