an eggplant or sevengoat cheesefig preservesPull the little hat off the eggplant and cut a small piece off the top and bottom so both ends are flat. Stand the eggplant upright on the large end and cut longwise in 1/4 inch thick slices. (I cut the first to get the rounded part with the peel away so all the slices I use are all eggplant.) I cut enough where each person had a stack of three slices. You can do more if you like.