I’ve looked along time for a way to freeze eggplant but it always gets mushy so I gave up. I have a friend that told me to try it like this. I’m thrilled at the results. After two weeks in the freezer theyre still not mushy. Maybe this recipe will be a blessing to someone. I wouldn’t let kids around because you’re working with very hot oil. Fill a cookie sheet with 1/4” of oil heat it to 450 degrees. Cut the eggplant slices a little over 1/4”. Dip in water , then dip in corn meal, dip in beaten eggs then again in corn meal. Careful put them in the hot oil and cook until brown (12 minutes works in my oven) take out of the oven . Turn them over and add salt, pepper, garlic salt and mozzarella cheese. Put it back in the over for about 10 minutes. Cool and put in the freeze if you don’t eat it first. It makes a great eggplant sandwich. I’d be interested to know if you’ve try it like this before.
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