I put up lots of my Ichiban Eggplant in the freezer and up to 4 months later thawed and fried it with excellent success.
Above is my 96 year young Dad wondering what we will do with all these eggplants.
Here is the recipe I use to freeze this harvest and be one step closer to putting it on the table.
This recipe for freezing surplus eggplant is a delicious way to enjoy your harvest months later. At that time, just warm up your frying pan and be ready for a treat![/recipe notes]
- 6 medium Ichiban Eggplants
- Salt-be moderate because you soaked the raw eggplant in a salt brine previous to breading it.
- Flour-begin with 2 cups
- Egg-begin with 2 eggs
- Bread Crumbs-begin with 2 cups
- Peel the eggplant. Cut peeled eggplant rounds 1/2 inch thick.
- Submerge the rounds in salt water until you are ready to coat and fry them.
- Meanwhile, prepare a bowl of flour, a bowl of beaten egg, and a bowl of breadcrumbs.
- Take a few of the eggplants at one time out of the salt water, shake off excess water, and stir into the flour.
- Remove the coated eggplant rounds from the flour and submerge them in the beaten egg.
- Shake excess egg from the wet eggplant rounds and mix into breadcrumbs until covered.
- Place the coated eggplant rounds on a cookie sheet and place into the refrigerator for about an hour once all the rounds are coated.
- At this point, you have two options that work equally well for us. The object is to “blanch” the rounds by heating them for a short time. – You could heat the oil in your frying pan to 350 degrees and fry each of the eggplant briefly on both sides just until the coating sticks well. – You could put your sheet of rounds in a 350 degree oven for 20 minutes.
- After they cool from the oven, freeze them flat. When frozen, transfer the rounds gently to a freezer storage container for future use. After coming out of the freezer, you will need to fry the rounds to crisp them before serving or incorporating into your recipe.
UPDATE: My cousin Tracey said that her Grandmother skipped the breadcrumbs step. After taking the eggplant rounds out of the salt water soak, they are coated with flour and them dipped in egg. They went into the frying pan and cooked lightly before cooling and freezing. Thank you Tracey!