How To Freeze Eggplant

1. If you plan to use eggplant for a dish that uses flat pieces of eggplant, it's best to freeze in slices.
2. Cut the eggplant into approximately one-inch-thick slices, either lengthwise or crosswise, bake in the oven on a large baking sheet at 350°F for about 15 to 20 minutes, depending on the size of the eggplant, just until tender.
3. Once the eggplant cools, place the slices between wax paper to prevent sticking, and store in freezer bags or containers.

1. Start by cutting the top off the eggplant and then cutting it in half length-wise.
2. Then roast in a 350°F oven for 30 to 45 minutes, depending on the size of the eggplant, until it starts to collapse.  Keep an eye on them.
3. Once cool to the touch, scoop out the flesh, and freeze in freezer bags or containers.

TIP

• When freezing in slices; I would peel the eggplant first before cutting them into slices.  So you don't have to peel it later when you use them.