In order to be processed as fresh cut vegetables, eggplants must be subjected to some treatment to delay enzymatic browning, which occurs rapidly after cutting, reducing their sensory acceptability. In this work, the influence of passive and active modified-atmosphere packaging (MAP), antioxidants (A1: Ascorbic acid 1%; A2: Citric acid 1%) and their combinations with a mild thermal process on the shelf life of cut eggplants was evaluated. Eggplant slices (Black nite variety, obtained in Santiago del Estero, Argentina) 1 cm thick were subjected to different treatments: a—MAP (packaged in air with 35 μm polypropylene); b—MAP1: packaged with 3% O₂ + 15% CO₂; c—MAP2: packaged with 5% O₂ + 15% CO₂; d—A1 + MAP; e—A2 + MAP; f—A2 + MAP1; g—TT (heat treatment with water at 50°C for 1 min) + A2 + MAP; h—TT + A2 + MAP1; i—Control (no treatment). Fifteen trays of each treatment were stored for 12 days at 5°C. The evolution of sensory characteristics (with a trained panel), color (with a colorimeter) and browning index, ascorbic acid (AA), total phenols (TP), antioxidant capacity (AC), microorganism count (mesophilic and psychrophilic aerobes, enterobacteria, molds and yeasts) and browning-related enzymes (polyphenol oxidase (PPO)) were periodically evaluated. The main factors limiting shelf life were overall appearance, color, browning index and ascorbic acid evolution. In all treatments, the microbial count was always below 10⁷ CFU/g (acceptable limit) during storage, except in the control. Treatment h was the most effective in prolonging the shelf life of eggplants, maintaining their optimal sensory characteristics for up to 10 days, with greater retention of AA and AC (approximately 64% and 70%, from the start of storage, respectively) and without significantly varying the initial level of TP and the enzymatic activity of PPO (1.5±0,1 Eq chlorogenic acid.kg^-1 and 2.8±0,4 UEA.mg^-1 protein, respectively).