Try the same recipe you'd use for your French Press on your Aeropress. That is; (very) course grind, water slightly below boiling point, let it sit for a minute or 3 before pressing out.
I would just some changes, water would be just out of boil (otherwise it's hard to extract light roasts), I would grind medium/medium-fine, and I would break the crust that is on top after the 3 min.