You can tell the sex of an eggplant by looking at the indent on the bottom. A dash-shaped slit indicates a female eggplant. A deep, round indent indicates a male. The male eggplant have fewer seeds which yields a less bitter cooked product.

Cut the stem end off the eggplant.

Cut the thick end off as well.

Halve the eggplant from one cut end to the other.

You will only use the two halves; therefore, you can discard the ends.

Place the eggplant, cut side up, onto a sheet pan.

Make shallow slits on the bias. Cross-hatch back the other way to make a "checker board" grid.

These thin slits will allow the inside of the eggplant to be seasoned and also cook it more evenly.

Brush the eggplant liberally with olive oil.

Season with salt and pepper. Roast at 400 degrees until the skin is slightly wrinkled and the tip of a knife slips easily through the center (about 25 minutes)