Lay the eggplant on its side on a cutting board. Slice off the end and the stem. Slice the eggplant crosswise into 1-inch-thick rounds (or the desired thickness for your recipe). Lay the eggplant ...

Cut the eggplant crosswise into ¼-inch thick round medallions. 2. Divide the eggplant slices between two wire rack-lined baking sheets. Sprinkle the salt all over the eggplant. Let sit for 1 hour.

and then cut the eggplant crosswise into 1/2-inch rounds. Dissolve the salt in a large bowl of water, then add the eggplant rounds. Weight them down with another bowl so they stay submerged.

1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak ...

When cutting something "lengthwise," a general rule is to cut vertically. And for "crosswise," the opposite: Horizontally ...

Cut 3/4 lb eggplant crosswise into 8 rounds. Lightly brush with 1 Tbsp olive oil and grill, turning, until golden brown and tender, about 7 minutes. Remove. Top 1 eggplant round with a 1/2 oz ...

Coat an 8-by-11 1/2-inch baking dish with cooking spray. To prepare eggplant: Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites with water in a shallow dish until frothy.

The technique itself is very simple. Just cut an eggplant lengthwise or crosswise into slices 1/4-1/2 inch thick. Heat a nonstick skillet (or a very well-seasoned cast iron one) over medium-high heat.

Lightly oil a large rimmed baking sheet. Trim ends from eggplant; slice it crosswise into ¾-inch-thick rounds. Cut the rounds into ¾-inch pieces. Place on an oiled baking sheet. Trim zucchini ...

Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread. It's also important to ...