Place it on a rimmed baking sheet or roasting pan; broil until golden brown and very tender, flipping once, five to 10 minutes. Cut the eggplant into equal-sized chunks, slices, or coins.

Dredge eggplant slices in mayonnaise and beaten eggs, or spray with oil, then cover with breadcrumbs. Heat a bit of oil in a skillet over medium-high heat, and cook until golden and tender.

Pat the eggplant slices dry. Dip each in the flour ... Simmer over medium-high and cook, stirring constantly, for about five minutes. Johnny Miller for The New York Times. Food Stylist: Rebecca ...

Heat the broiler. Place the eggplant slices onto a rack in a broiler pan. Brush with the oil. Broil 7 inches from the heat for 10 minutes or until the eggplant slices are golden brown on both ...