Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3-inch thick. Prepare quickly, enough eggplant for one blanching at a time.
For Frying – Pack the drained slices with freezer wrap between slices. Seal and freeze.
Water blanching: Water blanch 4 minutes in 1 gallon of boiling water containing 1/2 cup lemon juice. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.