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The name of the eggplant is said to come from the resemblance of some 18th century European varieties to hen's eggs: the fruits were pale in color, and smaller and rounder than the classic tear-drop Italian eggplant or the elongated, slender Japanese eggplant.  Eggplants come in many different colors and sizes.  Excellent for eggplant parmesan!


  • Classic Italian eggplant with high yields and no spines.  Blocky, nearly black bell shaped fruits have a slight signature ribbing.  Medium to thick skin is deep purple and glossy when mature.  Compact plants benefit from staking to support heavy yields of large fruit.

  • All plants are certified organic.

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