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Rosa Bianca eggplant is an Italian heirloom sought after by gourmet cooks for their mild, delicate flavor. Small by eggplant standards, they have a creamy consistency and hold up well sauteed or grilled on their own or as part of classic dishes like eggplant parmesan. They tend to take on the flavors of the dish they’re in, so be sure not to overwhelm this tender beauty.

Eggplants are low in calories and fat but high in fiber as well as being a good source of potassium, iron, and protein, hence its association with vegetarians. They should be cooked to eliminate trace toxins solanine, which it gets as part of the nightshade family. They don’t store for very long, so use them within the week.
Stuffed Eggplant:

• 1 medium eggplant
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons minced onion
• 1 can (14.5 ounces) tomatoes
• 1 teaspoon sea salt
• 1 cup soft bread crumbs

Wash eggplant and cut in half. Scoop out pulp to about 1/2 inch of the skin. Dice pulp. In a skillet, melt butter with olive oil over medium heat. Add onions and sauté for 2 minutes; add eggplant pulp, tomatoes, bread crumbs, and salt. Mix well; fill eggplant shells. Bake at 375° until browned, about 30 minutes.