Wash and peel; slice, dice or cut in strips, depending on how you plan to use it. There's no need to peel very young eggplant.
Steam to blanch. Steam 2 minutes for diced eggplant and thin slices and up to 5 minutes for thick slices. Have a cold water/lemon juice mixture ready (1 teaspoon lemon juice to each quart of water). Chill eggplants in the cold water-lemon juice mixture; drain and pat dry.
Leave 1/2 inch of headspace.
2 medium eggplants = approximately 2 pint frozen.
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Recipes Using Eggplant:
Eggplant Lasagna Recipe
Eggplant Casserole II
Eggplant Sandwich with Mozzarella
Stuffed Eggplant Creole
Deep Fried Eggplant
Fried Eggplant Strips
Light Eggplant Parmesan
Eggplant Parmesan Recipe with Herb Tomato Sauce
Eggplant Parmesan Stuffed
Fried Eggplant Parmesan Recipe
Pasta with Eggplant and Parmesan
Stuffed Eggplant with Parmesan Cheese
Eggplant Casserole Recipes
Eggplant Parmesan Recipes