选择一只好茄子。 清洗茄子。 将茄子切片。

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An eggplant, whether you choose the large variety or the smaller baby eggplants, should feel firm, even when ripe. Find one with smooth skin that is dark purple or black without too many bruises or blemishes. Rinse the eggplant thoroughly in cool water, making sure to scrub away any dirt from the surface of the skin. You may want to use a vegetable scrub brush, especially if your eggplant is from a farmer's market and still has bits of soil on it. Place the eggplant on its side on a cutting board. Use a sharp knife to cut off the tip of the eggplant from the smaller end, taking care to remove the green cap and stem. Next, slice the eggplant according to your taste. Choose from the following common ways of slicing eggplant to prepare it for baking:  Slice it in half lengthwise. This is the simplest, most straightforward method, and is a great option if you're working with small eggplants. Each half of the eggplant will account for one serving. Place the eggplant on the cutting board and carefully slice it from tip to tip.     Slice it into discs. This is another popular method for preparing baked eggplant. Discs of eggplant may be baked by itself or used as the foundation for more complicated dishes, like stuffed eggplant. Place the eggplant on its side on the cutting board and use a knife to slice it into discs of equal width.     Slice it into cubes. Since eggplant breaks down when it bakes, slicing it into cubes results in a softer, creamier baked dish overall. To prepare it this way, slice the eggplant into discs, then slice each disc into quarters.