To freeze: (1) Wash eggplant, peel and cut into 1/3 inch slices; (2) Blanch (plunge into boiling water) for four minutes in 1 gallon of boiling water to which 1/2 cup lemon juice has been added (to prevent discoloration) and chill quickly in ice cold water; (3) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
Freezer time shown is for best quality only — foods kept constantly frozen at 0° F will keep safe indefinitely.
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