Preserving Eggplant by Creating Eggplant Parmesan for the Freezer + Classic Eggplant Parmesan Recipe
I was so excited to create eggplant parmesan and to be able to enjoy it during the winter months instead of eating eggplant like crazy during the summer. There’s not a whole lot to do with eggplant in my opinion. I will blanch and freeze it for future soups and we’ll also grill it up with other veggies like I show in this video which is delicious during BBQing season! It does however make this delicious Roasted Eggplant Soup! But…alas what else do we do with it? We love eggplant parmesan, well any spaghetti type thing we love (besides the husband, but that’s his loss) so why not create the eggplant portion of the parmesan and use my Food Saver vacuum sealer to seal these up and make during the long winters! I highly recommend the brand Food Saver, I’ve had mine for many years!
Yes please and it worked, a bunch of times so now finally to share it with you!
The key to vacuum sealing (or if you decide to just place in freezer bags) is to place them in a single layer in order to pull them apart when you pull them out of the freezer. I’ll bring the package out of the freezer that afternoon if I”m making for dinner and I”ll cook the spaghetti, pour on the sauce, layer on the eggplant and cheese and bake! Voila, dinner that tastes like heaven! Since I like to do all things in bulk I”ll do a boat load a time, however I”ll put the portion into a single 9×13 serving size.
Classic Eggplant Parmesan
Ingredients:
- 2 large eggplants
- 1/2 cup flour
- 3 eggs
- 1 cup breadcrumbs <– make your own
- 2 cups marinara or spaghetti sauce <– make your own
- 1 pound spaghetti noodles
- 1 cup cheese <– make your own
Directions:
- Slice eggplant and set aside
- In 3 separate bowls place whisked eggs, flour & breadcrumbs
- Using one hand you’ll dredge the slices in the flour first, with the other hand place into eggs and flip to coat both side and use that flour hand to cover both sides in the breadcrumbs. (this helps from not creating a big blob on your hand, it helps trust me)
- To Freeze: Place the coated breadcrumbs in a single layer on cookie sheets and place in the freezer to flash freeze them for up to one day.
- Remove and place into portioned out vacuum sealed bags or freezer safe bags. Make sure to only do a single layer for an easy thawing experience.
- Using your vacuum sealer and sealing them, then placing into your freezer until future use.
- When needed remove 1 to 2 hours prior to creating your Eggplant Parmesan meal.
- To Create: Cook the noodles according to the directions.
- In a 9×13 casserole dish spread a thin layer of sauce (make your own), place your drained noodles and add the remaining sauce. Place in a single layer your coated eggplant and top with cheese.
- Bake in a preheated oven at 400 degrees F for 25-30 minutes or until done
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Grilling Veggie Video
