Eggplant in the freezer - alone or with buddies

Have too many grilled eggplant slices to use up now. Want to store in freezer. Better on their own or with ingredients for eggplant Parmesan? If with, cooked or raw?
[Added this to an old thread, but they now stay in their original locale, so I'm repeating it here in hope more people will see it.]

  • Posted by: Nancy
  • December 29, 2019


LeBec F. February 9, 2020
hi nancy, i am thinking about commercial food processors, and maybe with a food like eggplant or zucchini, watermelon, cucumber [all foods that are basically nothing much more that water] they don't want to expend the $ to flash-freeze these items [or maybe i'm on the wrong track...]but, all the same, i would definitely only freeze COOKED eggplant, a few overlapping slices at a time, under a light layer of mside-by-side on a sheet pan. when frozen, stack in ziploc. what do you think-doable?
happy to see you again,
le bec fin
LeBec F. February 9, 2020
under a light layer of marinara.
Nancy February 9, 2020
Thanks for both tips. I will use your ideas on next batch, as eggplant is often in my shopping.
Last time, cooked and froze them plain. Will use them soon and see how well (or not) it worked.
LeBec F. February 9, 2020
nancy, i re-read your question. why do you grill it? does grilling give it a smokiness that you like? i have never grilled eggplant and it doesn't seem to me it could have alot of flavor if it hadn't been fried, or brushed thoroughly w/ oil and then roasted.
btw, Asian or Chinese eggplant--the lavendar ones, lack bitterness and don't have to be salted, soaked blah blah blah.
le bec fin
Nancy February 9, 2020
I grill or roast with a little bit if olive oil so I can adjust fat in a whole dish...whether by adding meat, cheese, or tomato sauce made with butter and oil. There's not much taste in eggplant agreed.
Some smokiness from grill.
Most flavor comes from things you serve it with.
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