The current study was performed to evaluate the protective effect of eggplant fruits against neurotoxicity induced by Aluminum chloride in rats. Thirty-six adult male albino rats with "Sprague Dawley" strain weighing (150±10 g.) were used and split into two major groups, the first group (6 rats) fed on a basal diet and kept as a negative control.
 
The second group of 30 rats received 17 mg/kg b.w. from ALCL3 was dissolved in saline and given by gavage daily (for 28 days) and divided into five subgroups:Sup group (1): was fed on basal diet (and served as positive control). Sup group (2, 3): were fed on basal diet + (5&10%)white eggplant dried fruits. Sup group (4, 5): were fed on basal diet + (5&10%) of purple eggplant dried fruits for28 days. Body weight gain (BWG), Feed intake (F.I.), feed efficiency ratio (FER), another relative brain weight were computed at the finish of the experiment. Assessment of brain tissues wasanalyzed for antioxidant/enzymesmarkers, biochemical analysis were done to determine a phenolic compound in white and purpl
eggplant fruits by LC-MS in addition to brain tissue , also histopathology of the brain was assessed. The results revealed that white and purple eggplant dried fruits improved the biological evaluation, brain functions, antioxidant enzyme activity, and brain histopathology compared to the positive group and the best result was for purple eggplant . In conclusion, administering white and purple eggplant dried fruits can lower the impact of aluminum chloride on the brain.