Answer:
Taken from oldrecipebook.com:
"First, have you noticed that most recipes say to "pare" the Eggplant? That simply means to cut off the top, cut off the bottom, and starting at the top just slice downwards with your paring knife, slicing off the skin (What's a paring knife? Well it's a small sharp knife that comes to a point at the tip.) Any sharp knife will do though. Just slice the dark purple peeling off of the eggplant."