We're excited about a new (to us) variety called Nadia. A bit smaller than grocery store eggplant, but also avoids being bitter like the giants can get sometimes. They average 8 inches long and 4 inches wide. They tolerate long cooking, and are best for roasting/stew. These are the ones you want for ratatouille and eggplant parmesan. Oh, and baba ghanoush.