Q&A for How to Freeze Eggplant

Yes you can, but keep in mind you will have a different flavor. Lime and orange juice are really good choices.

All vegetables require some amount of cooking for the best results, usually blanching. This allows for separation of its moisture from its tissue, which diminishes possibility of a runny or watery dish.

No, the cells loose their life once you freeze.

I leave the skin on because I eat the skin. So, yes.

You don't have to, it is all up to your personal preference.

It depends on whether or not you have precooked it. If you haven't, I would defrost is so as to get the batter and breading or flour to stick better.

Absolutely not. Citric Acid is potentially deadly to eggplants due to their inverted natural environments and evolutionary patterns. The acid in lemons does not follow this pattern due to it evolving alongside eggplants and being mutually beneficial to each other.

Yes, you can. Like any other prepared foods, make sure it’s in an airtight container with as much air taken out at possible.

Yes, you can do this. Just keep in mind that frozen eggplant doesn't hold its shape, so make sure your pan is hot and you don't agitate your pieces too much. Be mindful of extra moisture that'll be in it though, which may cause intense spatter when it mixes with the hot pan and oil that could hurt or mark your skin if it hits you. Be particularly careful of protecting your face and eyes. I use a pot lid as a shield, or one of those flat sieve like shields with a handle that you can place over your pan.

Yes. You can make it in small aluminium loaf pans, freeze them when cool and then vacuum seal them. Mom makes them full size for family dinners. She wraps them in plastic wrap, pressing the wrap to the surface of the product then wraps that in aluminium foil to freeze.