Fresh local Italian eggplant, a classic globe-shaped variety with deep purple-black skin and dense, creamy flesh. Compared to slimmer Asian eggplant varieties, Italian eggplant has a larger seed cavity and firmer, meatier flesh that holds its structure through longer cooking, which is why it's the standard choice for baked and layered dishes. Salting sliced eggplant and letting it sit draws out excess moisture and some of the vegetable's natural bitterness before cooking, a step worth taking for dishes like parmigiana where sogginess is the enemy. Beyond the classic breaded-and-baked preparation, it roasts well in thick slices or cubes, grills in planks brushed with olive oil, and breaks down into a smoky puree for baba ganoush. Its skin is edible and helps hold slices together on the grill or under the broiler. Pairs well with tomato, basil, garlic, and parmesan.