Sow seeds indoors 4-8 weeks before last frost. Eggplant is very tender and does not do well if soil or climate is cool. It grows best in temps of 70-85
Germination best at 70 degrees. Set out transplants 4-6 weeks after last spring frost.
Varieties
There are your typical pear-shaped, dark purple eggplant such as Dusky and Black Bell. Or you may want to try the cyclindracal variety that look more like a zucchini in shape such as Vittoria. For something really digfferent try Casper or Italien White or maybe Italien Pink Bicolor.
Location
Full sun in rich well-drained soil. pH should be 5.5 to 6.8
Fertilizer
spray with liquid kelp every few weeks.
Pests and Disease
Colorado potato beetles eat leaves leaving a skeletionized plant. You should hand pick beetles and apply BTSD to control lavae. As a last resort you may use rotenone to kill adults.
Adult flea beetles may chew many tiny holes in leaves. Prevent these pests by planting under row covers. You also may use rotenone for serious problems.
You will see pale yellow spots as well as leaf distortion if spider mites feed on your crop. Use insecticidal soap spray to control these pests. Verticillium wilt will cause lower leaves of eggplant to yellow and wilt, usually after the fruit has set. Fruit will be infected with the fungus also. Pull and burn any infected plants and prevent wilt by planting only after temps sufficiently warm and practicing crop rotation avoiding tomatoes,
potatoes, peppers, okra, raspberries, or strawberries in rotation with eggplant.
Harvest
Eggplant are edible from the time they are one-third grown until ripe. They remain good for several weeks after they become colored and fully grown. The skin should be shiny;
seeds inside should not be brown or hard.
Eggplant will keep for several weeks if picked at the appropriate time.
Since the stems are hard and woody cut the fruits from the plants. The cap and a short piece of stem are left on the fruit.
Wash eggplant, don't peel, and slice 3/4 inch thick. Dip slices in flour, then egg, then breadcrumbs. Saute in a little olive oil, until brown.
Arrange browned slices in baking dish. Place slice of Swiss or Mozzarella over each.
Dilute tomato paste with some wine to make a thick sauce. Add in oregano, crushed garlic salt and pepper and spread over eggplant. Sprinkle with parmesian. Bake at 400 for about 15 minutes.
EGGPLANT CAPONATA
2 medium eggplants
1/2 cup vegetable stock
2 onions sliced
1 cup diced celery
3/4 cup tomato puree
1/2 cup vinegar
2 tablespoons sugar
2 tablespoon capers
4 tablespoons currants or raisins, plumped in hot water
salt
pepper
Preheat oven to 400 degrees. Place eggplants on a baking sheet and prick with fork. Bake until tender but not mushy, abouut 35 to 45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1 inch cubes. Place the cubes in a strainer or drainer.
In a large saute pan over medium heat, bring stock to boil. Add the onions and cook until tender, about 10 minutes. Add the selery and cook for 5 minutes. Add tomato puree, vingar, and sugar and simmer a few minutes. Stir in the reserved eggplant, capers, and raisins and warm. Adjust seasonings with salt and pepper. Serve at room temperature.
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