Eggplant is one of those vegetables that I’ve never been able to successfully freeze or can. I guess it’s more than I’m not happy with the results when I attempt to use the eggplant. Last summer, the garden produced so much eggplant that I figured . . what did I have to lose, and I made eggplant parmesan and froze it. I talked about it in this blog post. We ended up with 24 containers of eggplant parmesan in the freezer.
I’m very happy with this method of putting up the eggplant. Not only was it a great way to save the eggplant, but by doing it when the garden was full of tomatoes and basil, those items didn’t have to be purchased or put up separately. Also, it’s very nice to have yummy eggplant parmesan ready to heat and eat!
Once the dishes were frozen solid, I removed them from the foil containers and vacuum sealed them. I was able to re-use four foil containers six different times to get the 24 containers since I wasn’t making all the eggplant at the same time.
When it’s time to cook one of them, I simply remove it from the freezer . .
The frozen mass was placed in a greased cooking dish . .
There is quite a bit of liquid that seeps out of the vegetables as it thaws but I pour that off. The first time, I stirred it back in and the dish was a bit runny but there seems to be no reduction in quality or taste by pouring off the excess liquid.
Once it’s defrosted, I bake it for about 30 minutes at 350º and it’s perfect. Each container of eggplant parmesan makes enough for us to have it for two meals.
Dinner last night . . eggplant parmesan, ham and collard greens.
Judy H says
That’s good to know! Thanks! I love most things with eggplant, but eggplant parmesan is a big favorite of mine. I’ll have to try that!
Diana in RR,TX says
Good to know. It’s one of my favorites but not Galen’s. However if it’s fixed I know he will eat it. Both Dad and I like it and it would make a nice change of pace.
Barbara Green says
Judy, do you have a favorite recipe for eggplant parmesan? (or a sorce for one?) Thanks!
I make a pasta sauce from puréed roasted eggplant and tomatoes and spices. It freezes pretty well, too.
My late MIL used to make eggplant parm for us but she didn’t drain off enough of the oil for our tastes. Nor did we particularly like her red sauce. I loved her combination of spices on the eggplant, though. If we were at their house when she made it, I always would takesome of the just-fried slices, pat it drier and eat it as is. That gave me the idea of asking for it unassembled. It froze beuatifully and I didn’t have the extra liquid problem. Also, I could use as much or as little as I wanted at any time …and could always grab a slice when I just wanted a nosh (and hope that there was still enough when I wanted to make a pan for dinner LOL)..
I remember being envious last summer when you had so much eggplant. I’ve never had much luck growing it here in Colorado, and I do love it. Now that you are recounting how much you have in the freezer, I certainly wish I had better luck with it here. I think part of my problem is I really don’t allocate the room for it and the plants don’t get the full sun. But I’m not giving up some of my other veggies that do so well… so I’ll just go on buying it.
sonya wood says
Ive never eaten eggplant or eggplant Parmesan. Yours looks wonderful. This year I may try planting it in the garden. Thank you :)!!
That is so good to know! I love eggplant – but I rarely buy it because I can’t eat the whole thing, and eggplant Parmesan or eggplant lasagna are two things I wasn’t sure about freezing. Now I can make it, enjoy it, and freeze the leftovers in portions just for me! The others at dinner can eat PBJ for all I care. LOL