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Imperfect Italian Eggplant
Italian eggplants have a snow-white flesh and are sweeter and more tender than their oblong relatives. Integral to Sicilian cooking since their introduction by Arab populations, they are best served in styles reminiscent of that island. For something fresh and summery, try a caponata with tomatoes and olives. For something more substantial, salt and drain thin slices of eggplant, then fry until golden. Layer with mozzarella and tomato sauce for a fantastic parmigiana. If you want to carbo-load, try a pasta alla Norma. Sauté the eggplant with tomatoes, toss over a tubular pasta and top with ricotta salata.
Wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper drawer for up to 7 days.