Instructions: Freezing Eggplant:
Remember - over a while ago I mentioned reading about freezing sliced eggplant instead of salt-draining them.

No prep - peel was left on - simply froze the slices in a single layer between paper towels. Then transferred to bags.

We removed from freezer, chopped frozen slices and added to the skillet

(only partially thawed) for another garbanzo tomatoes eggplant stew thingy - and it was grand.

RECOMMENDATION: yes freeze this easy way. Use within 60 days (our test).

Think it might be best to use in make ahead casseroles: the flavor was better (yumms) on the reheat.

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