Diced

• 1). Rinse the eggplant with cool running water and dry it. Remove 1/2 inch from the root and blossom ends of the eggplant.
  
  
• 2). Peel the eggplant with a vegetable peeler if desired. Fill a food storage container half full of water and add 1 teaspoon lemon juice.
  
  
• 3). Cut the eggplant in half through the middle lengthwise and place the halves cut-side down on the work surface. Make a series of cuts spaced 1 inch apart through the eggplant halves.
  
  
• 4). Cut another series of slices perpendicular to the initial cuts. Space each cut 1 inch apart. Place each piece of eggplant in the water and lemon juice immediately after cutting to prevent browning.
  
  
• 5). Adjust the oven rack to the highest setting and heat the broiler. Shake the excess water from the eggplant and place it in a mixing bowl.
  
  
• 6). Coat the eggplant with a thin layer of olive oil and season it to taste. Do not add fresh herbs, as they burn within seconds under the broiler. Arrange the diced eggplant in an even layer on a sheet pan and place it in the oven.
  
  
• 7). Broil the eggplant for two minutes and remove. Turn the pieces over and return them to the oven. Broil another two minutes and remove.
  
  

Sliced

• 1). Rinse the eggplant with cool running water and remove 1 inch from both ends. Cut 1/2 inch from the side of the eggplant to provide stability when slicing.
  
  
• 2). Position the eggplant cut-side down on the work surface. Make a series of parallel cuts through the length of the eggplant, spaced 1/2 inch apart. Place the oven rack at the highest position and heat the broiler.
  
  
• 3). Arrange the slices on a sheet pan and coat them on both sides with a thin layer of olive oil. Season both sides of the eggplant slices to taste and place the sheet pan in the oven.
  
  
• 4). Broil the eggplant for 2 1/2 minutes on each side.