Italian Eggplant

The raw Italian eggplant is typically **smaller and rounder** than the common globe eggplant, often featuring a **beautiful, glossy, deep purple or violet skin**. The interior flesh is **creamy-white** and has a **spongy, absorbent texture** with small, soft, edible seeds. It is prized for its **mild, slightly sweet flavor**, which is generally considered **less bitter** than its larger relatives. This sweeter, more delicate taste makes it a favorite in classic Italian cuisine, where it's transformed through cooking into dishes like **Eggplant Parmesan** (*Parmigiana di Melan Zane*) and **Caponata**. When selecting a raw Italian eggplant, look for one that is **firm and heavy for its size** with **smooth, taut, and shiny skin** and a fresh, green stem.