If you’ve ever grown eggplant in your garden, you know how quickly you can end up with more than you know what to do with. One day, you’re waiting for the first eggplant to be ready, and before you know it, you’ve got several sitting on your kitchen counter.
Freezing eggplant is one of the easiest ways to preserve your harvest so you can enjoy it long after the growing season ends. I especially like freezing eggplant slices for recipes like eggplant Parmesan and vegetable lasagna, but you can also freeze it for soups, curries, and other dishes.
The trick is preparing it properly before putting it in the freezer. Eggplant doesn’t freeze particularly well when it’s raw, so blanching it first helps preserve its color, flavor, and texture.
Here’s how to freeze eggplant so it’s ready to use whenever you need it.
What You’ll Need
- 2–3 medium to large eggplants
- Large stockpot filled with 4–6 quarts of water
- Large bowl of ice water
- Freezer bags or a vacuum sealer
- Slotted spoon or spider strainer
- Clean kitchen towels
- Parchment paper
- Baking sheets that fit inside your freezer
- Lemon juice (optional, for blanching water)
How to Freeze Eggplant in Slices
This is the method I use when I want to have eggplant ready for casseroles, especially eggplant Parmesan or vegetable lasagna. It also works for Japanese eggplant and other common varieties.
- Fill a large stockpot with 4–6 quarts of water and bring it to a boil. While you’re waiting, prepare a large bowl of ice water and set it nearby. For better color retention, add about 1/2 cup bottled lemon juice to each gallon of blanching water.
- Peel your eggplant and cut it into slices about 1/2 inch thick. I recommend working with one eggplant at a time rather than cutting everything at once. Once the inside of an eggplant is exposed to air, it starts turning brown fairly quickly. If you’re planning to use the eggplant in soups, curries, or stir-fries, you can cut it into chunks instead of slices.
- Carefully place the eggplant slices into the boiling water, working in small batches so the pot doesn’t become overcrowded. Blanch the slices for approximately 4 minutes, keeping them submerged as much as possible. A spider strainer can help hold floating slices under the water. Blanching slows the enzyme activity that can affect the eggplant’s flavor, color, and texture during freezer storage.
- Using a slotted spoon or spider strainer, immediately transfer the blanched eggplant to the bowl of ice water. Let the slices cool for about 4 minutes to stop the cooking process. You can start blanching the next batch while the first batch cools.
- Remove the eggplant slices from the ice water and arrange them on clean kitchen towels. Pat them dry to remove as much excess moisture as possible. This helps reduce ice crystals and keeps the slices from sticking together in the freezer.
- If you know you’ll be using your frozen eggplant for eggplant Parmesan, you can bread the slices before freezing them. Simply follow the breading instructions in your favorite eggplant Parmesan recipe. Otherwise, leave the slices plain so you can use them in different dishes later.
- Line a baking sheet or cookie sheet with parchment paper and arrange the eggplant slices in a single layer. Make sure the slices aren’t touching. This prevents them from freezing into one large clump. Place the baking sheet in the freezer until the eggplant is completely frozen, usually several hours or overnight.
- Once the eggplant slices are frozen, transfer them to freezer-safe bags or vacuum-seal them. Remove as much air as possible, label each bag with the contents and date, and return it to the freezer. If you’re freezing breaded eggplant slices, place parchment paper between layers to keep the breading from sticking together. I usually freeze about two medium-to-large eggplants per bag because that’s roughly how much I use when making vegetable lasagna.
How to Use Frozen Eggplant
Frozen eggplant works especially well in cooked dishes where a softer texture isn’t a problem. For eggplant Parmesan, you can bake the frozen slices on a lightly oiled baking sheet before layering them with sauce and cheese. If they’re already breaded, follow your recipe’s baking instructions.
You can also add frozen eggplant to soups, stews, curries, and casseroles. For dishes like baba ganoush, roasting the eggplant before freezing is another good option because you can freeze the cooked flesh or puree in portions.
Remember that freezing changes eggplant’s texture, so it won’t have quite the same firmness as fresh eggplant once thawed.
Frequently Asked Questions About Freezing Eggplant
Can you freeze eggplant slices?
Yes, eggplant slices freeze well when they’re properly prepared. Blanching the slices before freezing helps preserve their quality, and freezing them individually on a baking sheet makes it easier to take out only what you need.
Frozen eggplant slices are especially useful for eggplant Parmesan, lasagna, and other baked dishes.
Should you peel eggplant before freezing?
You don’t have to peel eggplant before freezing, but I prefer removing the skin when preparing slices for casseroles.
The peel is edible, although it can become tougher on larger or more mature eggplants. You can often freeze smaller, tender eggplants with their skins intact.
Do you have to blanch eggplant before freezing?
Blanching is recommended when freezing raw eggplant slices or chunks. It slows the enzyme activity that changes color, flavor, and texture during storage. If you’ve already roasted or cooked your eggplant, there’s no need to blanch it again before freezing.
How long does frozen eggplant last?
For the best flavor and texture, try to use frozen eggplant within 8–12 months when stored properly at 0°F or below.
Eggplant that stays continuously frozen can remain safe longer, but its quality may gradually decline. Labeling your freezer bags makes it easier to keep track of when everything was prepared.
Can you freeze eggplant Parmesan?
Yes, you can freeze eggplant Parmesan before or after baking, as long as the eggplant is properly prepared. For convenience, you can assemble the casserole in a freezer-safe dish, wrap it tightly, and freeze it. If you’re freezing leftovers, cool them promptly and refrigerate or freeze them within two hours of cooking.
How do you keep eggplant Parmesan from getting soggy?
Eggplant contains a lot of moisture, which can make a casserole watery if you don’t prepare the slices properly.
After blanching, drain and thoroughly dry the slices. Baking breaded slices before assembling the casserole can also help improve their texture. Avoid using too much sauce between layers, especially when working with previously frozen eggplant.
A Few Tips for Freezing Eggplant
Freezing eggplant takes little effort once you get into a routine. Remember to work in small batches, cool the eggplant quickly after blanching, and remove excess moisture before freezing.
If you grow eggplant every summer, it’s worth setting aside a little time to preserve the extra harvest. Having a few bags ready in the freezer makes it much easier to put together a homemade meal during the colder months.
Other posts you might like
- How to Dry Apples
- Can You Dehydrate in an Air Fryer?
- How to Make Dried Orange Slices
- How to Dry Rosemary – 4 Easy Methods
- How to Dry Black Currants in a Dehydrator
Carrie Williams Howe is an educational leader by day and an aspiring homesteader by night and weekend. She lives on a small homestead in Vermont with her husband, two children, and a rambunctious border collie. She blogs about her family's homestead life at The Happy Hive.
