Freezing Eggplant From My Garden

I love eggplant but in the off season it’s expensive. We have a small garden and I freeze as much as I can so I can prepare it even in the off season.   This year I tried a new variety, Japanese eggplant. It’s slightly smaller diameter than the normal kind, it’s about the size of a large cucumber but delicious.


Preparing the eggplant for freezing is very easy.  I collect the eggplant, cut the top and bottom off and wash it.

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I leave the skin on and cut in thin slices.  In separate bowls, I add a few beaten eggs, in one and flour in the other.

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Next I put the slices in the eggs making sure both sides are covered with them, then add to the flour and flip them around until the slices are covered in the flour.

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In a frying pan, I heat up cooking oil and when hot, I carefully drop the slices in the pan.  When they are lightly browned, I flip them to the other side to brown.


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When nicely browned and tender, I drain the eggplant on paper towels.   When cool, I put the paper towel with the eggplant on a baking sheet and freeze for about 10 – 15 minutes.  Remove from freezer and place in a freezer bag, dated so I can use the oldest dated bag first.  By freezing them individually before adding to the bag, they don’t freeze together and I can use as few or many as needed.

Now when I want to make eggplant parmesan, all I have to do is grab a bag of the eggplant slices from my freezer.  The only problem I have when I make these is making sure I have enough to freeze! I love to eat them when they are warm, just like cookies!  I call them my Eggplant Cookies.








  1. Kyla Matton Osborne

    I have to admit, I have not previously been a big fan of eggplant. I always found it tasteless and mushy. This month, I decided I would try new ways to prepare it. I finally settled on a spaghetti sauce and a soup that I liked quite well. I am able to freeze these for later the way you’re doing with your battered and fried eggplant slices.

    BTW, I think the Japanese eggplant looks lovely! I like how some of them seem to be darker at one end and fade towards the stem. They’re one of the varieties I’d love to grow 🙂

    1. Martha DeMeo Post author

      Kyla, I’ve had mushy eggplant at some restaurants and I too was never a big fan until I realized it can be cooked without being mushy. We only have a few plants this year but will plan my garden in the winter for next year and have many more plants.

  2. Suny

    We eat them in a unique style by keeping them in muddy Tanddor (oven) and then fry them with tomato and lots of onion. Makes a great dish

    1. Martha DeMeo Post author

      Oh that sounds delicious Suny! I’ll have to try adding onions next time, since I love them too.

    1. Martha DeMeo Post author

      It’s work but that’s why I like to prepare it in quantity. It’s easier to get bags and bags frozen than doing one meal at a time.

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