This lesson focuses on the browning of an eggplant (oxidation) when it is cut or bruised. In a simple controlled experiment, students will test different processes that they believe will inhibit the browning of eggplant slices. The desirability and acceptability of browning on eggplants should also be discussed. Students will brainstorm, discuss, plan, and test different processes that could inhibit eggplant browning. Before this activity, students should understand that a chemical reaction occurs when two or more substances combine to form a new substance.