Eggplant from Garden to Freezer

Eggplant from Garden to Freezer


I could eat eggplant year round but during the off season, it’s either not available or it’s so expensive.  We don’t have a large garden but we had a good crop of eggplant, squash and peppers.  I freeze them all to last through the winter.  Today I’m going to share with you how my directions for eggplant from garden to freezer.   Two years ago we tried the white eggplant but this year we found a new variety, Japanese Eggplant. It’s a bit smaller than the regular eggplant that we usually plant, but just as tasty.

This is my quick, easy and delicious way I prepare my eggplant for the freezer.



I love going to the garden and picking the ones that are ready, then I cut the ends off and cut in thin slices.  Next I mix a few eggs together and put flour in another bowl.



I dip the eggplant slices to the eggs and make sure both sides are covered then cover with flour.



Heat up oil in a frying pan and carefully drop the flour covered eggplant slices in the oil. When browned on one side, flip and brown the other.



It only takes a few minutes to cook the slices, then I put on paper towels to drain.  When cooled, I put them in the freezer for about 15 minutes so when they go in the freezer bag, they will stay individually frozen and I can pour out how many I need for a meal. I also date the freezer bag so I can use the oldest dated bag first.  The hardest part is trying not to eat the “eggplant cookies” before I freeze them. They are not only tasty but a healthy snack! I’m usually a junk food junkie, but when could eat these as much as I eat chocolate! They are so good and by preparing my eggplant from garden to freezer, I’m set for the winter.

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Martha Demeo

I started my blog to review products. Since then it has evolved and now I teach people how to earn money online from the comfort of their home. Join the conversation. Leave a comment below.

10 Discussion to this post

  1. Sandy KS says:

    I love eggplant. I never thought of preparing it before freezing it. I just slice and freeze. I like how you do it better.

  2. Martha says:

    I use to slice and freeze like I do with my squash but one day I was frying some eggplant for dinner and while I had the mess already, I cut and prepared all I had. It seems so much easier to to the preparing all at once, they it’s ready to eat without hardly anything to do. When we get home from work, I like to cook up a quick meal and this way saves me time. Another to save time is my motto! LOL Thanks for stopping by Sandy, let me know if you try it this way.

  3. I’ve never been fond of eggplant, but how neat that you can grow your own! And I love the color. 🙂

  4. Martha says:

    I don’t like mushy eggplant when it sets too look in the sauce but when I prepare it this way, it’s stays firm and even when making eggplant parm it has the crispy coating so the sauce and cheese just add to the delicious taste. They are a pretty color! Thanks for visiting Jeanine.

  5. andria perry says:

    I need to do this, I love eggplant !

  6. Martha says:

    This will be a piece of cake for you Andria, with all your canning and freezing! I love having it all done so when I get home from work, all I do is pour out what ever needed and don’t have to waste time preparing it. Thanks for stopping by, let me know if you try this!

  7. Martha, I love your method! Thanks for sharing it today! There is only one issue I would have with this recipe, which is, I cannot stop eating baked or fried eggplant slices, up to a pound at a sitting :-). I don’t know if they would last long enough to freeze, here. But it’s an idea worth pursuing. Yum and blessings!

  8. Martha says:

    OMG Kebba, I’m the same way! It’s almost worse than chocolate and I love my chocolate! Something about the crunchy coating and the warm inside makes this a delicious and healthy snack. (Just keep thinking healthy! LOL) Thanks for stopping by.

  9. Alexandra says:

    wow that’s a cool idea, iv never really had eggplant outside of eggplant parm, but those look really good!

  10. Martha says:

    It’s delicious to eat right after I fry them up. I call them eggplant cookies. Thanks for popping in Alexandra.

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