Eggplant, cooked, boiled, drained, with salt Serving size: Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2858/2#ixzz3ieY3Rn3P
Eggplants will get large (about 2 square feet). So you should plant the transplants or seed with two feet in between. Transplanting will allow for a head start on the season. It should take about a week after the flower blooms to get an eggplant.
Harvest the eggplant when they get to a size that is much more dense than one that is smaller. As in, it will feel heavier than it looks. To harvest, use a knife or pruners to cut the fruits stem right before the branch it is connect to.
The best place to store eggplant is not in the refrigerator, but at room temperature, where it's likely to last longer. Read more at http://www.thekitchn.com/the-best-place-to-store-eggplant-is-not-in-the-refrigerator-174191
2 1/4 lbs eggplants 1 teaspoon kosher salt 1 Tbsp olive oil 1 clove minced garlic 1 28-oz can whole peeled tomatoes, tomatoes diced, reserve juices 1/2 cup finely chopped fresh basil Kosher salt black pepper 1 1/2 cups breadcrumbs 1 1/4 cups grated Parmesan cheese, divided 3/4 cup flour 4 eggs, beaten (more if needed) 1/4 cup olive oil (plus more to oil the sheet pans) 1 1/2 pounds mozzarella, sliced 1/4 Read more at http://www.simplyrecipes.com/recipes/eggplant_parmesan/