Ideal for eggplant parmesan or breaded eggplant slices.
What you will need
Eggplant(Nutritional facts 24 calories, 0.18 g fat, 5.88 g carbohydrates, 0.98 g protein, undefined mg cholesterol, 2 mg sodium)
How to cook
Slice off the stem tip and discard. The eggplant in the video is Italian eggplant, which is generally the largest common varietal. You will need to make some adjustments to the procedure here if you're using a smaller or narrower varietal.
The thing about eggplant is that it has a unique skin. It can be almost like plastic. Once it's cooked, it softens up a little, but I sometimes like to remove a few strips of skin to make it less apparent. Remove 4 strips, evenly spaced down the length of the eggplant.
Slice to desired width. Keep in mind that eggplant shrinks a lot as it cooks. So you should slice it wider than you want it to end up.