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.
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.
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.
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.
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.