Eggplant - How to Bread and Freeze

By kristentirrell

Ingredients

• 2 eggplants
• 3/4 cup flour
• 2 eggs
• 2 cups breadcrumbs
• Canola oil

Details

Adapted from pallensmith.com

Preparation

Step 1

Cut the eggplant to your desired thickness. Salt both sides of the slices, and allow them to sweat out some of their moisture for about a half hour.

Dip each eggplant slice into the flour first and coat it on both sides. Then, dip the slice into the egg, coating completely. Finally, dip the slice into the breadcrumbs. Transfer to a plate covered in wax paper.

Place the breaded slices of eggplant on the plates into the refrigerator for at least an hour to help set the bread crumbs before frying.

Heat an oil with a high smoking point (I used canola), in a frying pan to 375 degrees F. If you have a deep fryer, you could use that as well. Fry each You’ll want them firm inside so they don’t turn to mush when you bake eggplant parm.

Place the fried eggplant on a baking sheet, and put it in the freezer for two hours so that each individual slice freezes. Place slices in a freezer safe container. Slices will keep for 3-4 months.