You can bread and fry the eggplant pieces and then freeze them. Then all winter long you can pull out a slice here and there and put them on pizza, make eggplant parm or eat them with ranch dressing like my friend used to do when she was little...or not.
However, if you've ever fried eggplant you know that it soaks up oil so effectively that I'm kind of surprised they didn't use it in the Gulf. I don't really need to have that much breaded and fried stuff in my life so I ran a series of eggplant experiments. First I made this really delicious dip with eggplant and butternut squash. You actually make it in the slow cooker. It is really tasty but it doesn't freeze well. So that was out.
Then I started making Baba ganoush. Seriously, this stuff is all gray and weird looking, but it is really yummy, but I expect that doesn't freeze too well either, so it's not really a preserving methods.
|This photo is from One Green Tomato. I use her recipe, and I know what you're thinking, "that doesn't look ugly." Well, she's a really skilled photographer, so don't be fooled, people don't want to eat gray food unless they already know it's delicious.|
Another thing I want to try my hand at is caponata. Seeing as though this is a Sicilian dish and I am Sicilian by marriage I figured I ought to. People say it freezes well, and I believe them. It ca also be canned, and everyone seems to love this book for the recipe. I'll let you know how it goes.