An egg plant weighing 1 lb. provides 5 servings of cooked and sliced, of 1/2 cup each.

1/2 lb. peeled, chopped or cubed = 2 cups

1 lb. raw eggplant = 1/2 lb. cooked

To serve 100, the requirements is 20 lb. of eggplant ready to cook

For a pound of ready to cook egg plant use 1.23 lb. or about a pound and a quarter.

One bushel of eggplant = 33 lb.