How to Grow Italian Eggplant

Start seeds eight or nine weeks before the final frost date for your area. Texas A&M Extension recommends that beginning gardeners use transplants. If you are using transplants, wait until all danger of frost has passed and the soil is warm before planting. Eggplant grows best when temperatures are between 70 to 85 degrees Fahrenheit. Even a light frost will kill eggplants.

Choose a planting area that receives full sun and is well-drained. Amend your soil with compost or manure to make it more fertile and light. Eggplants are heavy feeders and require good drainage to avoid root rot.

Plant eggplant seeds or transplants in well-drained, sandy loam with a pH between 5.5 and 7.2. Place the plants 24 to 36 inches apart.

Dissolve 2 tbsp. of all-purpose fertilizer (such as 10-10-10) in 1 gallon of water. Pour 1/4 cup of this solution around each plant immediately after transplanting.

Water your eggplant consistently. The plants need at least 1 inch of water per week. One deep soaking is better than several short waterings, which lead to shallow roots.

Side dress your eggplant with fertilizer twice during the growing season: when the first fruits are about the size of a quarter, and again in two to three weeks. An all-purpose fertilizer designed for vegetables will suffice. Do not use a fertilizer with a high nitrogen level, as this will cause your plants to produce more foliage than fruits.

Harvest your eggplant when the flesh has started to soften. If you press your thumb into the skin, it should leave a slight indentation. Use sharp scissors or a knife to cut off the fruit, allowing the green cap at the top to stay attached. Transplants are generally ready to harvest in 70 to 90 days; plants from seed will take about 112 to 146 days.