Barbarella eggplant

With their rich purple flesh, black calyxes, and lobed apple-like form, these eggplants make a statement. Another sort of Italian eggplant, the Barbarella variety, has a hint of dazzling white skin that emphasizes how appealing its color is. According to Kitchen Garden Seeds, their robust interior with a lot of seeds makes them an excellent choice for filled eggplant meals. Unsurprisingly, Italian eggplants perform well in recipes with tomato sauce and rich or salty cheese, such as a classic eggplant parmesan recipe or incorporated into a veggie lasagna.

Typically, recipes calling for an Italian eggplant would urge you to salt the flesh before cooking in order to tenderize it and reduce bitterness. Simply salt your sliced eggplant and let it aside for 60 minutes before immediately washing it clean under cool water, according to the Los Angeles Times. If you're in a hurry, you may scoop off some of the bitter seeds. A baby-artichoke sandwich is quick to make and uses coarsely sliced eggplant. While the directions do not state that the seeds should be removed, if you are concerned about acrid tastes, feel free to do so.