Eggplant can be easily frozen for future use, and freezing is the recommended way to preserve the vegetable long-term. Eggplant can be frozen using the blanching method, or it can be frozen after being cooked.
To blanch the vegetable, peel and slice the eggplant, then blanch it in a gallon of boiling water with 1/2 cup of lemon juice added to it. Remove eggplant after four minutes, let it cool, place it in freezer bags, seal the bags and freeze them. Slices can be battered and breaded after blanching and prior to freezing too. It is also possible to prepare eggplant dishes such as eggplant parmesan or moussaka, and then freeze them. Frozen eggplant tastes best when used within nine to 14 months.