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Aug 7, 2014 03:57 PM


Can you freeze it?? I like it breaded & fried, in slices or sticks. Can I successfully freeze it? Could bread and freeze in single layer and then pack into freezer bags/containers. Figure thin enough that I could fry from forzen??

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  1. I bread mine, bake in the oven, then freeze in ziplock bags. When I want to eat them, I take them out of the freezer and assemble with sauce and cheese, etc, and bake them frozen.

    1. I'd bread and fry it first, and freeze it after cooking, and then heat it up in the oven.

      If you want to freeze it before frying, blanch the eggplant slices before breading. You have to blanch vegetables before freezing, or they'll go bad in the freezer (blanching deactivates various enzymes, and stops the ripening process).

      1. A friend of mine who owns a restaurant has eggplant parmesan on his menu, which he slices & seasons, dusts in flour, dips in egg wash and pat into panko. He places the slices on a baking sheet separated by parchment paper and freezes. Eggplant is a sponge; If you blanch it first, it will be mush when you thaw and then attempt to bread it.

        FYI, not every veggie needs to be blanched before freezing. I freeze onions & bell peppers in a freezer bag so when I need a handful, I just grab & toss into whatever I'm cooking. I freeze bags of baby carrots straight from the store in their bags for when I want to roast or boil some. I have baby bok choy in the freezer unblanched and cabbage don't have to be blanched first and I pick okra from my garden and freeze it daily without blanching.

        5 Replies
        1. re: Cherylptw

          What about cauliflower florets? I was about to freeze some raw the other day and CH's insisted that they be blanched first. What do you think?

          1. re: josephnl

            I dip cauliflower and broccoli florets for 15 seconds in boiling water then immediately chill it down in ice water. Drain; freeze on a baking sheet or similar pan until you're able to remove to a freezer bag. But if you know you're going to use in a casserole or something baked or in a rice/pasta dish, I don't see why it has to be blanched at all.

            1. re: Cherylptw

              If 15 seconds is all that seems necessary, then I wonder if even that is truly needed. The effect of blanching is to alter the cell walls so that when freezing the expanding ice crystals within do not destroy the texture of the vegetable. Not that I'm doubting your experience, but I wouldn't think that 15 seconds would alter anything more than the surface of the florets.

              1. re: josephnl

                More like 3 minutes for cauliflower, broccoli, green beans. Just be sure to shock in cold water.

        2. Bread, let stand so they set up and the coating dries a bit, then freeze in air tight containers, take out what you need and cook. I roast and freeze rounds of eggplant.