Ensure the eggplant is harvested or bought while the skin is a nice dark color overall, and before the seeds inside have matured. Wash the eggplant thoroughly.
Using a sharp knife, chop off the ends about one-quarter of an inch. Now remove the eggplant’s skin. I find that an ordinary vegetable peeler works best.
Cut into round slices – about one-third of an inch thick. Don’t dawdle. If peeled eggplant is left exposed to the air for more than half an hour, it will begin to discolor.
Fill a pan two thirds with water, and add half a cup of fresh lemon juice. (Half a cup for each gallon of water). Fill a large bowl with cold water and lots of ice. You will need this to rapidly cool the fruit once you remove it from the pan of hot water.
Carefully immerse the eggplant slices into the boiling water. As it has been sliced relatively thinly, it only needs blanching for about 3 1/2 minutes. Start the countdown immediately after pouring the slices into the boiling water. Cover, and continue to boil for the recommended time.
When the time is up, take the slices out of the boiling water using a slotted spoon and place straight into the bowl of iced water you’ve prepared. Allow the slices to sit there for five minutes or so until they become cold. This rapid cooling immediately stops any further cooking. Add more fresh ice if necessary.
If you own a FoodSaver® vacuum sealer, you will know they are great for sealing foodstuffs before freezing. If you haven’t yet invested in one, a Ziploc bag works nearly as well, although it’s more difficult to get all the air out of it before you seal it. Removing the air helps prevent freezer burn, and it is a fantastic way of sealing food items.
Put the bagged, sliced eggplant into your freezer. If you have a quick freeze shelf, use it.