How To Freeze Eggplant For Parmesan

Making eggplant parmesan can be a lot of work so what we do if we make enough for two or three years at a time and we vacuum seal it and freeze it.

The first thing you do is cut the stem off then the naval and then put a flat spot on the bottom and stand your eggplant upright and Peel downwards. You don't have to peel the skin off but we think it tastes better. Then we slice it about a quarter inch thick, we use a mandolin to do this and we slice it the long way. So we have less pieces of eggplant to deal with you have a bunch of large ones instead of a whole bunch of small ones. Then we rinse the eggplant off and put it in a dish. You don't drive you want to keep it damp.

The next thing we do is set up a breading station, you need three containers One for flour, 1 for an egg water mixture and the other for years seasoned bread crumbs. What we find works best are oblong shaped take out food containers because if you can't finish it all in one day or you need to stop for some reason you can snap the covers on and put them in the refrigerator and just pull it all out and start over the next day. The first tray has just flour in it, the second tray has six eggs and a half a cup of water and 1 tablespoon of water. Break the yolks and scramble them together thoroughly. In the last tray we put three cups of Italian seasoned bread crumbs, three quarters of a cup of parmesan cheese, a quarter teaspoon black pepper, one and a half teaspoons of basil and one and a half teaspoons of salt and mix them together well.

The next step is to put two tablespoons of vegetable oil and a half a sheet pan and spread it around. Lightly dredge a piece of eggplant in the flour, then in the egg wash and then in the bread crumbs. When she puts the first piece of eggplant in the pan she likes to use it to finish spreading the oil evenly around the pan. When your pan is full put it in a 375 degree oven for 8 minutes after 8 minutes take them out, flip them over and stick them back in the oven for 4 more minutes.

Okay I forgot the video of this part after the 4 minutes is up you take it out and put one layer think on a cooling rack and after it's cooled a while we stack it up and just put it over to the side. You want to let it cool before you stack it so the breading doesn't come off.

Now back to our regularly scheduled program. We like to freeze the eggplant and meal size portions and to do that we take the pan that we're actually going to cook the eggplant parmesan in. In our case it's a 9 by 13 inch pan usually and we spread the eggplant in there two layers thick because that's how thick we like it. If you like it thicker put more layers in. Then it goes from the pan into the vacuum seal bag and then we seal it. It's important to write the date and what it is on the bag because you might misplace it in the freezer and find it in a couple years and wonder what it is.

The next time you want to make eggplant parmesan take a package out of the freezer and thaw it out. Get the pan that you measured it for and put a little bit of sauce on the bottom then put in your two layers of eggplant. Put as much sauce as you want on top of it, cover it with tin foil and bake it at 375 for 20 minutes. After 20 minutes take the tin foil off and put on a layer of mozzarella cheese and put it back in the oven. When the cheese is melted its ready to serve. By the way if you like to stack your eggplant parmesan really thick put a little sauce every two layers.

Well that's it for this one. Please comment, rate and subscribe. If you liked it a thumbs up would be greatly appreciated. If you didn't you can pass it on to your enemies. Thanks for watching, God bless, bye.

I remember the first time I ever use that thing I cut my finger. John cut his finger bad Sunday. Doing what? Putting some! No way. Laughter. Shut the camera. More laughter.