Eggplant

Eggplant growing Eggplant is a close relative of pepper and tomato. It requires warm weather to grow well and will not tolerate cold soils or temperatures. Many newer small-fruited or elongated varieties are now available. Compact varieties perform well in containers or landscape plantings. There are many different types of eggplant, most of which perform well in the long, hot summers in Kansas. Small-fruited types and long, slender Japanese types are usually more productive on a per plant basis than the larger fruited Italian types, although the yield by weight may be similar. Orange and red eggplants, while unique, often have a bitter flavor that is popular in other parts of the world.

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How to Grow

Eggplant is commonly grown by transplants. Plan to start your seeds approximately 8 weeks before you plan to plant the transplants outdoors. Eggplant is usually transplanted about the time peppers are set into the garden, 1 to 2 weeks later than tomatoes or in early to mid-May in most of Kansas. Eggplant is usually set 18 to 24 inches apart in rows at least 2 to 3 feet apart. A strong plant is necessary to support fruit and to protect it from sunburning. Short cages or staking may help keep plants upright and prevent branches from breaking as they get larger.

Sunlight: Eggplant need at least 8 hours of direct sunlight for best performance.
Temperature: Eggplant is sensitive to cold temperatures and will not grow well in cool conditions. Wait to plant until low temperatures are consistently above 50°F. Eggplant will thrive in hot dry conditions better than many of its relatives.
Watering: Consistent soil moisture levels produce the best quality fruit. When soil moisture levels are inconsistent, eggplant can become bitter and yields will be low. Poor moisture levels can also cause blossom-end rot. If the plant does not receive one inch of rain weekly, soak the soil thoroughly at least once a week.
Soil and Fertilization: Eggplants prefer well drained, fertile soils. Apply some fertilizer at planting and again after the first fruit sets. Too much nitrogen fertilization will lead to plants that are bushy, leafy and slow to bear fruit.
Pests and Diseases: Insects are especially damaging to eggplant foliage. Many leaf-feeding insects will nearly defoliate the plants in a short time; regular inspection and insect control measures are usually necessary. The use of row covers in the spring can help encourage faster growth and protect against flea beetles and other insects.

Harvest and Storage

eggplant fruit Select firm, fully sized fruit that have a slightly soft touch with a bright and glossy skin. Because the stem that attaches the fruit to the plant is tough and woody, use pruning shears to cut the fruit loose. Pick off and discard overgrown fruit to keep plants productive. Later in the season, cold nights will injure fruit left on the plant. Cover the plants if there are low temperatures in the forecast. Eggplants will keep for about a week in the refrigerator. They are sensitive to the cold, and their skins may become pitted after too long under refrigeration. While you can slice and freeze eggplant it is best fresh. For more information on freezing eggplant check out this Preserve it Safe, Preserve it Fresh publication.

Recipes

Eggplant is often used as a substitute for meat in dishes because of its texture. Eggplants are full of vitamins, minerals and fiber. Eggplants have vitamin C to help keep our immune system strong and help our bodies heal quickly. Eggplants are also full of fiber to help with digestion, keeping us feeling full, and can aid in keeping our hearts healthy.

Fall Veggie Skillet

Ingredients	Directions
3 tablespoons olive oil 1 garlic clove, chopped 1 medium eggplant 4 tomatoes 1 green or red pepper 1 onion 1 teaspoon salt ¼ teaspoon black pepper 2 tablespoons grated Parmesan cheese Optional seasonings (basil, oregano)	Cut the eggplant into cubes. Chop the tomatoes into small pieces. Cut the green pepper in half. Remove the seeds and cut it into small pieces. Chop the onion into small pieces. Cut the garlic into tiny pieces. Heat the oil and garlic in a skillet. Add vegetables and seasonings and sauté until tender. Top with Parmesan cheese and serve. Add tomatoes just before done.

Recipe source: North Dakota State University Extension

Baked Eggplant Parmesan

Ingredients

Directions

2 cups cornflakes, crushed*
1/4 cup Parmesan cheese, grated
1/4 tsp garlic powder
1 tsp Italian seasoning
1 egg
1 eggplant, scrubbed with a clean vegetable brush under running water, sliced into ¼-inch thick slices
1 cup marinara sauce
1/2 cup part-skim Mozzarella cheese, shredded

Wash hands with soap and water.
Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Set aside.
Combine cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in a small shallow bowl.
Break the egg into a separate small, shallow bowl. Wash hands with soap and water after cracking the raw egg. Beat the egg.
Dip each eggplant slice into egg and then coat with crumb mixture.
Arrange coated eggplant pieces on the prepared baking sheet so they are not touching.
Throw away any remaining coating mix.
Bake 15 minutes. Flip each piece of eggplant and bake for 15 more minutes.
Spoon marinara sauce on top of each piece (about 2 Tablespoons) and top with Mozzarella cheese. Bake five more minutes or until cheese is melted.
Store leftovers in a sealed container in the refrigerator for up to four days.

Recipe source: University of Nebraska-Lincoln Extension

Eggplant Pizza

Ingredients

Directions

Cooking spray
1 large eggplant, sliced
Salt, to taste
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 cup marinara or pizza sauce
1 cup mozzarella cheese, shredded

Preheat oven to 400 degrees. Line baking sheet with aluminum foil. Spray with cooking spray.
Lay eggplant slices flat on baking sheet. Season eggplant with salt.
In small bowl, combine garlic, oil, and Italian seasoning. Brush mixture onto top of eggplant slices.
Bake 15 minutes.
Remove eggplant from oven and top each slice with 1 tablespoon marinara or pizza sauce, and sprinkle each slice with cheese.
Bake another 10 minutes or until cheese is melted.

Recipe source: Alabama A&M and Auburn University Extension