This Seattle Times article has some good information on growing and cooking eggplant. I’ve really grown to enjoy eggplant, though I don’t think the articles assertion that eggplant “is often used as the centerpiece of a vegetarian meal” is necessarily correct. Whatever the case, there’s no doubt that eggplant parmesan is a much—for lack of a better term—”friendlier” dish than its veal counterpart.
I’ve heard a lot about how eggplant has almost no nutritional value (aside from vitamin K), but looking at the nutrition facts for eggplant, it looks to be a decent enough source of a number of vitamins and minerals as well as fiber. However, this is raw eggplant (and note the numbers refer to an entire medium eggplant, probably enough for 3-4 servings). Perhaps the cooked version loses a lot of the nutritional value. In any case, a serving of eggplant only has 25 calories, so clearly it’s a good vegetable to cook with occasionally for the calorie-conscious.