Eggplant is a delicious vegetable in casseroles, baked, fried, roasted or raw. Here's what to look for.

Difficulty: Easy
Time Required:  1 minute

Here's How:

1. Look for a deep purple color with a glossy shine.
2. The fruit should be firm and heavy for its size.
3. Caps and stems should look fresh and green.
4. When squeezed, the eggplant should yield slightly, but should not be too firm or too soft.
5. Avoid eggplant with greenish or brown rust spots, a shriveled appearance, scars or worm holes.
6. The best size is from about 3 to 6 inches in length.

Tips:

1. Plump, rounded eggplant tends to be juicier and better for baking and casseroles.
2. Eggplants which are long and slender tend to be a little less juicy and better for frying.

More How To's from your Guide To Southern U.S. Cuisine