Freezing breaded eggplant is easy. It works well and the eggplant tastes delicious when thawed
- eggplants (duh)
- all purpose flour
- panko bread crumbs
- cooking spray
- Trim and slice your eggplants into 1/4″ lengths or rounds depending on whether you have Italian or Japanese eggplants.
- Preheat the oven: if you have the convect feature use it at 375, otherwise use bake at 375
- Set up a breading station with a plate with flour mixed with a healthy dash of salt, egg (or eggs if you have a log) mixed with water, and panko. Start by dipping the eggplant slices in the flour.
- Then drop in the egg wash, being sure to coat both sides. After that coat with panko.
- Place the breaded eggplant pieces on a baking sheet and keep going until you fill the sheet. Keep going until you have coated all of your slices.
- Spray the slices with cooking spray. Bake in the preheated oven for 10 minutes, turn and spray with cooking spray. Return to the oven and bake for 10 more minutes. Cool on the baking sheet or on a wire rack.
- Remove the partially baked eggplant slices to a reusable container for freezing.
Keywords: eggplant, freezing eggplant, breaded eggplant, putting food by