According the University of Illinois Extension
To freeze eggplants:
- Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
- Water blanch, covered for 4 minutes in one gallon boiling water containing 1/2 cup lemon juice (fresh or bottled).
- Cool, drain and package, leaving 1/2-inch head space. Seal in zip closure freezer bags and seal and freeze.
Visit our Recipe Database for eggplant recipes before your freeze all of it!