Step 1

Lay the eggplant on its side on a cutting board. Slice off the end and the stem.

Step 2

Slice the eggplant crosswise into 1-inch-thick rounds (or the desired thickness for your recipe).

Step 3

Lay the eggplant on its side on a cutting board. Slice off the end and the stem.

Step 4

Slice the eggplant lengthwise (or at a diagonal) into 1-inch-thick ovals to create large, flat pieces, perfect for layering in casseroles.

Step 5

Lay the eggplant on its side on a cutting board. Slice off the end and the stem.

Step 6

Slice lengthwise, then lay each flat piece down on the cutting board and slice lengthwise again to create long, thin strips. Then, slice the strips horizontally to make small cubes.