Heirloom. 100 days. The very best eggplant. If you have never been an eggplant fan, I urge you to try this one. Plants grow large and strong and produce an abundance of these purple and white striped fruits. This Italian variety is perfect for eggplant parmesan or for simply roasting in the oven. If you really want a treat, slice a ripe eggplant, toss in egg and batter, then fry up. A true delicacy! The skin is incredibly thin and tender and does not require peeling. Start indoors 6-10 weeks before last frost. Young eggplant seedlings can be prone to some garden pests so planting out larger transplants will be beneficial. Plant outside when all danger of frost has passed. Approx. 20 seeds per pack.