I only used about 3 slices (1/2 inch thick) of the eggplant and it was enough for the whole batch. Cube the slices into 1/2 inch chunks and coat them in either olive oil or soy milk. Roll them in your breading of choice. I used the Cedar Lake breading meal. Heat up the veggie oil in a frying pan and when hot, drop the cubes into the oil. Roll them around for a while until they're golden brown and crispy. Cook up some spaghetti and sauce, and toss it all together. Delish.