Eggplants. I love the look of them and the texture and flavor. In Chinese restaurants, I love the garlic, pork, and eggplant dish that I first had 20 years ago. (Hmmm… I should probably try to make that one day.) In the meantime, I satisfy my eggplant craving at home with eggplant Parmesan.
In the past, I’ve fried up a bunch of eggplant at one point, then frozen the slices so I could pull out what I wanted for a sandwich or a small eggplant Parmesan.
Notes: I’ve done this before, skipping the egg and using just flour. I’ve also fried the eggplant with no flour, but I prefer it with some breading of some kind. I don’t really measure the cheese so have a hard time estimating what you might need.
Notes on freezing: If you want to freeze the fried eggplant slices, lay on a cookie sheet and “flash freeze.” When the slices are firm, place in a freezer bag or other freezer container.0