This classic bell-shaped Italian eggplant has glossy black, thick skin, heavy white/cream flesh and a robust flavor. When roasted in cubes, fried or grilled in thick slices, the eggplant meat becomes tender, melting and sweet. Eggplant is one of the most perishable of all vegetables so, because this is grown south of Buffalo, N.Y., it arrives super-quickly and super-fresh, lasting longer than most eggplant.