How to Freeze an Eggplant Using Cornmeal

Eggplant lends itself deliciously to a variety of different savory dishes. One simple way to prepare eggplant is by slicing it and then breading it with cornmeal. After frying the eggplant slices in oil, add it to cheese or tomato sauces for a finished Italian main dish. Prepare the eggplant ahead by slicing it, breading it in cornmeal and frying it. Then freeze the eggplant to use later in your favorite recipe.

Things You'll Need

• Eggplant
• Colander
• Cutting board
• Chef’s knife
• Salt
• 2 to 3 tbsp. olive oil
• Frying pan
• 2 eggs
• Small, shallow bowl
• Measuring spoons
• 3 tbsp. cornmeal
• Pie plate
• Spatula
• Cooling rack
• Baking sheet
• Freezer
• Plastic freezer bags
• Permanent marker
• Ceramic casserole dish
• Cheese or tomato sauce
• Oven

Instructions

1. Place the eggplant into the colander and run cool water over it to wash it.

2. Set the eggplant onto the cutting board. Cut both the top and the bottom from the eggplant and then cut it in half lengthwise.

3. Peel the eggplant halves carefully, removing only the thin skins from the outer surfaces of the eggplant. Cut the eggplant halves in half again so you have quarters.

4. Cut each eggplant into ½-inch slices and sprinkle the eggplant slices generously with salt to prevent browning.

5. Pour 2 to 3 tbsp. of olive oil into the frying pan and heat the oil at medium-high heat.

6. Mix two eggs and 1 tbsp. of water into a small, shallow bowl. Pour the cornmeal and 1 tsp. of salt into a shallow pie plate.

7. Dip the eggplant slices into the egg mixture and then coat each slice with cornmeal.

8. Place the breaded eggplant into the hot oil and fry the eggplant slices on each side for three to four minutes until they are lightly brown.

9. Remove the eggplant slices from the frying pan and cool them on a rack until they are completely cool.

10. Transfer the eggplant slices to the baking sheet, spacing them so they are not touching. Freeze the eggplant slices on the baking sheet for approximately one hour until they are solidly frozen.

11. Remove the eggplant slices from the freezer and transfer them from the baking sheet to the plastic freezer bags.

12. Seal the plastic freezer bags and label the bags with the contents and the date. Freeze the eggplant slices for up to six months.

13. Remove the eggplant slices from the freezer and pour them into a ceramic casserole dish. Add a tomato or cheese sauce over the eggplant slices and heat them in a 350 degree F oven for about 30 minutes.

References

• Cheap Eats: Eggplant