Wow, I tried freezing it last night and it worked really well! (in a tuperware, layers separated with wax paper)
I pulled out the pieces from the freezer today and they were crispy (not soggy, like when I tried keeping them in the fridge). I even warmed them up in the microwave and they turned out really well. They seemed to be about the same texture as when I pull them out of the oven, maybe a tiny bit mushier, but it was hard to tell. Definitely tasty!!
This is very good to know, because I usually only make half the eggplant, and many times I will forget about the other half & it goes bad. It also might be bad for me to know, because I can see myself eating it *all the time* now! Thanks so much ;)
AAANA1 7/27/07 9:39 A
Well it looks like I was wrong. I am glad to see the method posted. I'll have to give it a try !
HARV47 7/26/07 2:39 P
Thank you for all of the information!
That sounds pretty similar to the way I bread mine, except I like to use a little watered-down salad dressing instead of flour & egg white. It gives it a little extra pop of flavor too. Then bread crumbs & in the oven for 20 minutes. I don't top them with anything, I love them plain!
I am very happy to hear that you can freeze them already cooked, since preheating the oven & cooking it what takes the longest! I will definently have to give freezing a try, and experiment with re-heating them in the oven & microwave.
WANNABESKINNY9 7/26/07 1:25 P
I have made breaded eggplant & frozen it with wonderful success. I dip in seasoned flour, then in beaten egg white, (mix in a little 2% milk if you like)then into your seasoned bread crumbs. If I get a good deal on fresh eggplant, I will bread them as above, lay single layer on wax paper covered cookie sheet, place in freezer until frozen. Then wrap tightly in plastic wrap, or in large freezer bags, and return to freezer until needed. I do not bother to thaw them out, just place on (i use parchment paper) cookie sheet sprayed with pam, and into the oven at 375 for 10-15 minutes, flip them over (watch they dont burn,( you may need to turn down heat on oven) finish until lightly browned. Adjust the amount of time in oven, depending on your oven. Top with provolone or swiss cheese slice and tomato sauce. I prefer a jarred sauce, ragu works. Return to oven until bubbly hot. I have gone so far as to actually bake them to just about brown stage, then cool and freeze. Then you can pop them in toaster oven, or stove oven to heat and finish baking.
AAANA1 7/26/07 9:44 A
Freezing works for alot of things but in this case I think it would make the eggplant mushy when it thaws and cooks.
HARV47 7/25/07 3:16 P
I love breaded eggplant. I really could eat it everyday, but it takes a while to preheat the oven, cut and bread the pieces, then it bakes for 20 minutes.
I have tried storing extra in the fridge, but the breading becomes very soggy. I've had the same problem with chicken & other foods.
Is there any good way to store breaded food? Would freezing it keep the breading from getting soggy? Any tips would be appreciated!
