This post may contain affiliate links. Please read our disclosure policy.
Not sure how to cut an eggplant? It’s easier than you think! I’ll show you three simple ways to cut eggplant into rounds, cubes, and long slices. All you need is a sharp knife and a cutting board. Once you know how to cut it, you can use eggplant in everything from roasted vegetable dishes to lasagna and eggplant Parmesan.
How to Choose a Good Eggplant
Look for an eggplant with smooth, shiny skin that feels firm but gives slightly when you gently press it. Avoid eggplants with soft spots, wrinkled skin, or bruises.
I like choosing medium-sized eggplants because they’re easy to handle and usually have tender flesh.
How to Cut an Eggplant
Before you start, wash the eggplant under cool running water and pat it dry. Place it on a sturdy cutting board and grab a sharp knife.
Here are three easy ways to cut it, depending on what you’re making.
How to Cut Eggplant into Rounds
- Place the eggplant on its side and carefully cut off the stem.
- Keep the eggplant on its side and slice it crosswise into ½-inch-thick rounds.
- Continue slicing until you’ve cut the entire eggplant into even pieces.
This shape is best for Eggplant Parmesan, roasting, grilling, and baked eggplant dishes like eggplant au gratin or eggplant lasagna.
How to Cut Eggplant into Cubes
- Cut off the stem and bottom of the eggplant.
- Carefully cut the eggplant lengthwise into thick slices.
- Lay the slices flat on the cutting board and cut them into long strips.
- Cut across the strips to make evenly sized cubes.
Best for: Roasted vegetables, stir-fries, soups, and eggplant pasta dishes.
How to Cut Eggplant into Long Slices
- Cut off the stem and bottom of the eggplant.
- Cut the eggplant in half lengthwise.
- Place each half cut side down on the cutting board.
- Slice lengthwise into even pieces, about ½ inch thick, or as needed for your recipe.
Best for: Eggplant lasagna, casseroles, grilling, and layered baked dishes.
Common Questions
No! The skin is completely edible, and I usually leave it on. It softens during cooking and helps the pieces hold their shape.
Eggplants should be refrigerated if they are not being used right away. Do not leave the eggplant out of the refrigerator for longer than one to two days.
Not always. Most modern eggplants don’t need salting to remove bitterness. However, salting can help draw out some moisture, especially if you’re frying the eggplant or want a firmer texture.
Yes, but I prefer cutting it right before cooking. If you need to prepare it ahead of time, keep the cut pieces in an airtight container in the refrigerator and use them within a day for the best quality.
Yes. The small seeds inside an eggplant are edible, so there’s no need to remove them before cooking.
Helpful Tips
- Use a sharp knife. Eggplant skin can be a little tough, so a sharp knife makes cutting much easier.
- Keep the pieces even. Try to cut everything about the same thickness so the eggplant cooks evenly.
- Leave the skin on. Eggplant skin is edible and softens as it cooks. You can peel it if you prefer.
- Cut it just before cooking. Eggplant can start to brown after cutting, so I recommend preparing it when you’re ready to use it.
- Choose the right cut. Rounds are great for eggplant Parmesan, cubes work well for roasting, and long slices are perfect for lasagna.
More How to Guides
Thanks so much for being here and cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
How to Cut an Eggplant (3 Easy Ways)
Equipment
- 1 knife
- 1 cutting board
Ingredients
- 1 large eggplant, ripe
Instructions
How to Cut an Eggplant into Rounds
- Wash the 1 large eggplant with cool, filtered water, then pat it dry.
- Place the eggplant on a cutting board. Slice the stem off the top of the eggplant.
- Next, with the eggplant lying on its side, slice off ½-inch rounds. Continue to slice until all rounds have been sliced off.
How to Cut an Eggplant into Cubes
- Slice off the top and bottom of the eggplant. While the eggplant is standing upright, slice it into 4 long pieces.
- Place the eggplant on the cutting board, flat side down, and cut additional slices crisscrossing the lengthwise slices.
- Continue to cut against the lengthwise slices until you have diced the eggplant into several diced pieces.
How to Slice an Eggplant into Strips
- Slice the top and bottom off the eggplant with a knife. Next, cut the eggplant in half from top to bottom.
- Next, cut the eggplant into 4 pieces from the two halves. After cutting the eggplant into 4 pieces, slice each piece lengthwise into 4 even pieces until you have used all the eggplant.
Notes
- Choose an eggplant that feels firm and has smooth, shiny skin.
- Use a sharp knife and sturdy cutting board for easier, safer cutting.
- Keep the pieces about the same size so they cook evenly.
- You don’t need to peel the eggplant unless your recipe calls for it.
- Cut the eggplant shortly before cooking to prevent browning.
- Store leftover cut eggplant in an airtight container in the refrigerator and use within a day for the best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
