I think I have found the trick to freezing eggplant. The main problem people seem to have is too much moisture in the eggplant. The trick is to make sure you ‘book it’ first. By booking I mean: Take your eggplant, slice it, peel the slices (that’s easiest), then on a tray lay out a layer of paper towels, put on there a sprinkling of sea salt, then a layer of eggplant slices, then a sprinkling of salt on those, then a layer of paper towels…and layer them like this until they are all used up ending with a layer of paper towels on the top. Then put another tray on top and weight this down. Leave for at least an hour or two.
Now, in a bowl mix a couple of eggs with milk and blend well. On a large tray, mix as many bread crumbs as you need to cover all the eggplant slices that you do. I did a large amount, several eggplants and used at least 5 cups of crumbs, 1.5 tbsp. Italian seasoning, 1 tbsp. oregano, 1.5 tbsp. dried minced garlic, 1/2 tsp. salt, 1 tsp. red pepper flakes, 1/4 tsp. cayenne pepper. Mix well.
Next, take a large tray and mist it with oil. Now start taking your eggplant slices and ‘dust’ them off with a clean kitchen towel and dip them in the egg and milk then press into the crumb mixture, both sides.
Have a frying pan hot with some peanut oil in it. Quickly fry the eggplant pieces both sides (about 4 minutes a side), then place on your oiled tray.
Place the trays in the freezer as soon as they are full.
After at least 24 hours, when they are well frozen, I vac-packed meal size portions, separating layers with wax paper. You can use a regular zip freezer bag, but try with a straw to remove as much air as you can.
The above piece is a quality test. After being frozen for 24 hours I took this piece and fried it until it was hot throughout. It was perfect. Not mushy and ready for any dish I would like to make. Eggplant Parmesan anyone? *click the pics for the full story.