Organic Heirloom Seed for Growing Eggplants

Standard open pollinated variety. Large fruits, ranging from 1-3 lbs., are deep purple, glossy, and pear shaped. Bushy, sprawling plants can be grown close together for support, or trellised. Harvest when skin is glossy for best quality. Makes an excellent "boat" for stuffing, as well as providing perfect slices for eggplant parmigiana and lasagnas.

1/64 ounce, ~ 90 seeds

An early-maturing northern variety bearing classic-shaped, sweet, oblong fruits. Plants set 3-4 fruits each. 65 days

A lovely Italian heirloom of light pink-lavender fruits streaked with colors of creamy white and violet. Mild, creamy taste with no bitterness. Does best in areas with warm nights, can be lower yielding in extreme northern areas.

1/64 ounce, ~ 90 seeds

Italian heirloom with unique coloring and shape. White dew drop fruits have lavender streaks. Mild, creamy flavor with no bitterness, and smooth texture. Prized by chefs and gardeners. 73 days

INGREDIENTS
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
Bake in preheated oven for 30 minutes.