123 Done! Slice And Freeze Eggplant
I love to eat delicious things from my garden, but sometimes I get home from work and just don't have enough energy in the tank to whip up a gourmet meal. In order to avoid the temptation of frozen dinners and fast food joints, I keep the freezer stocked with servings of vegetables that can go straight into a soup, stir fry or casserole.
Breaded eggplant freezes well and it's great to have on hand for a quick dinner. All I have to do is pull it out of the freezer and bake or fry. If I have more time I like to use it for eggplant lasagna too.
Here's what you need to prepare and freeze breaded eggplant.
Preparing it is easy.
- Wash 1 medium-sized eggplants and slice into rounds ½ inch thick. Sprinkle kosher salt on both sides of the eggplant slices and set it aside for about 20 minutes. Rinse and pat dry.
- Line the bottom of a shirt box or similar container with wax paper.
- Mix 2 eggs with evaporated milk. In a separate bowl combine Parmesan cheese with bread crumbs. Dip both sides of your eggplant slices into the egg mixture and then the bread crumbs.
- Place the breaded eggplant slices in the shirt box on top of the wax paper. Top the slices with wax paper and start another layer if needed.
- When all the eggplant is breaded and inside the box, place the top on the box and put the box in the freezer. The eggplant will keep in the freezer for up to 8 months.
- Next time you're looking for an easy dinner, just pull out a few slices of breaded eggplant and bake in a preheated 350 degree F oven for 20 minutes.
For tips on growing eggplant, visit BonniePlants.com
Time to prepare: 40 minutes.