Italian eggplants are a little smaller than regular globe eggplants, but otherwise pretty similar. They are ideal for roasting, broiling and grilling, and afterwards are frequently used in pureed spreads and pasta sauces. Select smooth, firm, glossy-skinned eggplant with green caps and stems. Avoid eggplant that are wrinkled, bruised or scarred or that have brown, dried caps. It’s best to use eggplant within a day or two of your purchase for as they age, eggplants lose their mild flavor and become more bitter.