Wash the eggplant under cold water and pat dry. Trim off the ends of the eggplant.
After trimming the eggplant, slice the eggplant crosswise into ½-inch rounds or rounds of the size that your recipe indicates.
Slabs and Strips
After trimming the eggplant, slice the eggplant lengthwise into ½-inch slabs.
To cut strips, stack a couple of slabs on top of each other. Cut them lengthwise into strips of your desired size. Repeat with the rest of the slabs.
After cutting the eggplant slabs into strips, cut the strips into cubes of your desired size.
Use eggplant rounds in eggplant parmesan, other baked eggplant dishes, or sandwiches; eggplant strips for sandwiches; and diced eggplant for soups, stir-fries, and curry dishes or cooked and pureed into a mash or dip.