Sow eggplant seeds indoors in a tray with seed-starting medium 10 weeks before the last date of frost in your area. Cover the seeds lightly with soil and water.
Place the tray in a warm area of your home with indirect sunlight and keep it moist but not wet.
Turn the tray frequently to allow light to all areas of the plant.
Set the plants outdoors for gradually longer periods of time each day to harden them off when they are ready for transplanting.
Set plants into the ground in a sunny area of the yard with well-draining soil. Add compost or processed manure to the soil to improve drainage, if necessary. Plants should be one foot apart with rows three feet apart.
Fertilize the plants with a high-quality 4-2-2 organic fertilizer to get plants off to a good start.
Water the eggplants regularly to keep the soil moist but not wet. Lay plastic mulch to retain moisture and keep soil temperatures warm to help increase fruit yield.
Stake plants if necessary when fruits begin to get heavy.
Monitor plants for pest problems and apply Bacillus thuringiensis, a bacterium that infects plant pests, if flea beetles or Colorado potato beetles chew holes or defoliate plants.
Harvest fruit when it is one-third to fully grown. The skin of the fruit should be smooth and shiny for best taste and texture.